Mycotoxins In Cereal Research Paper
Nicole McPadden
14540587
Mycotoxins in cereals
Introduction:
My project covers the topic of ‘Mycotoxins in Cereals’. Mycotoxins, caused by fungi which infect cereals crops and products both while growing and in storage, pose a serious risk to those; animals and humans who consume them. Mycotoxins are a massive threat to the health of those who consume them and so must be closely monitored by cereal producers and the food industry as a whole.
As mycotoxins can be located at every stage of the food chain, it is important to know that they act as an accumulative poison by which levels gradually build up in the body, with the effects showing later in an adverse manner.
This project takes a more in-depth look into what mycotoxins actually
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Research has shown that the consumption of high levels of mycotoxins over a long period of time can make these health effects more adverse. The most toxic mycotoxin known is Aflatoxin B1. Not only can Aflatoxin B1 be genotoxic; meaning it can damage the DNA of the plant, but is also an acumulative poison; meaning a high consumption by humans over a period of time can build up and has been shown to cause cancer. Humans are exposed to aflatoxins when consuming animal products; meat and dairy that were polluted as a result of animals eating feed containing …show more content…
Currently these levels are very low - far below the EU guidance levels which are now in place. However, there may be year-to-year and region-to-region variation depending on weather conditions. High temperatures and humidity encourage the growth of moulds during both production and storage, and therefore increase the development of mycotoxins. Husbandry practices also contribute to an increased risk of mycotoxins, e.g. rotations including maize. Contaminated grains result in increased costs for handlers and distributors due to extra drying costs, excess storage capacity, losses in transit, loss in markets. Around 25% of cereals can be effected by mycotoxins.
Mycotoxins can appear in the food chain as a result by being eaten directly by humans or by being used as livestock feed. Mycotoxins greatly resist decomposition or being broken down in digestion, so they remain in the food chain in meat and dairy products. Even temperature treatments, such as cooking and freezing, do not destroy some mycotoxins.
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