A Review of Mycotoxins in Food and Feed Products in Portugal and Estimation of Probable Daily Intakes

Mycotoxins are toxic secondary metabolites produced by filamentous fungi that occur naturally in agricultural commodities worldwide. Aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone, trichothecenes, and ergot alkaloids are presently the most important for food and feed safety. These compou...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2016-01, Vol.56 (2), p.249-265
Main Authors: Abrunhosa, Luís, Morales, Héctor, Soares, Célia, Calado, Thalita, Vila-Chã, Ana Sofia, Pereira, Martinha, Venâncio, Armando
Format: Article
Language:English
Subjects:
Agricultural commodities
Animal Feed - analysis
Animals
Daily intakes
Diet
Feed
Food
Food Analysis
Food Contamination - analysis
Food safety
Fungi
Humans
Metabolites
Mycotoxins
Mycotoxins - chemistry
Mycotoxins - toxicity
Portugal
Science & Technology
Toxins
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Summary:Mycotoxins are toxic secondary metabolites produced by filamentous fungi that occur naturally in agricultural commodities worldwide. Aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone, trichothecenes, and ergot alkaloids are presently the most important for food and feed safety. These compounds are produced by several species that belong to the Aspergillus, Penicillium, Fusarium, and Claviceps genera and can be carcinogenic, mutagenic, teratogenic, cytotoxic, neurotoxic, nephrotoxic, estrogenic, and immunosuppressant. Human and animal exposure to mycotoxins is generally assessed by taking into account data on the occurrence of mycotoxins in food and feed as well as data on the consumption patterns of the concerned population. This evaluation is crucial to support measures to reduce consumer exposure to mycotoxins. This work reviews the occurrence and levels of mycotoxins in Portuguese food and feed to provide a global overview of this issue in Portugal. With the information collected, the exposure of the Portuguese population to those mycotoxins is assessed, and the estimated dietary intakes are presented.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2012.720619