Fungi and mycotoxins - Food contaminants

Abstract

The growth of fungi on food causes physical and chemical changes, which further negatively affect the sensory and nutritive quality of food. Species from genera: Aspergillus, Penicillium, Fusarium, Alternaria{cyrillic}, Cladosporium, Mucor, Rhizopus, Eurotium and Emericella are commonly found in food. Some of them are potentially dangerous for humans and animals, due to possible synthesis and excretion of toxic secondary metabolites - mycotoxins into the food. Their toxic syndromes in animals and humans are known as mycotoxicoses. The pathological changes can be observed in parenchymatous organs, and in bones and central nervous system also. Specific conditions are necessary for mycotoxin producing fungi to synthetize sufficient quantities of these compounds for demonstration of biological effects. The main biochemical paths in the formation of mycotoxins include the polyketide (aflatoxins, sterigmatocystin, zearalenone, citrinine, patulin), terpenic (trichothecenes), aminoacid (glicotoxins, ergotamines, sporidesmin, malformin C), and carbonic acids path (rubratoxins). Aflatoxins are the most toxigenic metabolites of fungi, produced mostly by Aspergillus flavus and A. parasiticus species. Aflatoxins appear more frequently in food in the tropic and subtropic regions, while the food in Europe is more exposed to also very toxic ochratoxin A producing fungi (A. ochraceus and some Penicillium species). The agricultural products can be contaminated by fungi both before and after the harvest. The primary mycotoxicoses in humans are the result of direct intake of vegetable products contaminated by mycotoxins, while the secondary mycotoxicoses are caused by products of animal origin. The risk of the presence of fungi and mycotoxin in food is increasing, having in mind that some of them are highly thermoresistant, and the temperatures of usual food sterilization is not sufficient for their termination. The paper presents the review of most important mycotoxins, their biologic effects, the condition of their synthesis, occurrence in food, permitted tolerant intake, as well as the possibility of their degradation.