Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds Challenges for Food Safety Control 英文参考文献.docVIP

Toxins 2010, 2, 572-592; doi:10.3390/toxins2040572 OPEN ACCESS toxins ISSN 2072-6651 /journal/toxins Review Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control Dragan R. Mili?evi? 1,*, Marija ?krinjar 2 and Tatjana Balti? 1 1 Institute of Meat Hygiene and Technology, Ka?anskog 13, 11000 Belgrade, Serbia; E-Mail: tanja@ (T.B.) 2 Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; E-Mail: skrinjarm@uns.ac.rs (M.?.) * Author to whom correspondence should be addressed; E-Mail: dragan@; Tel.: +381112651825; Mobile: +381638065596; Fax: +381112651825. Received: 4 February 2010; in revised form: 12 March 2010 / Accepted: 31 March 2010 / Published: 1 April 2010 Abstract: Mycotoxins are toxic compounds, produced by the secondary metabolism of toxigenic moulds in the Aspergillus, Alternar ia, Claviceps , Fusarium , Penicilliu m and Stachybotrys genera occurring in food and feed commodities both pre- and post-harvest. Adverse human health effects from the consumption of mycotoxins have occurred for many centuries. When ingested, mycotoxins may cause a mycotoxicosis which can result in an acute or chronic disease episode. Chronic conditions have a much greater impact, numerically, on human health in general, and induce diverse and powerful toxic effects in test systems: some are carcinogenic, mutagenic, teratogenic, estrogenic, hemorrhagic, immunotoxic, nephrotoxic, hepatotoxic, dermotoxic and neurotoxic. Although mycotoxin contamination of agricultural products still occurs in the developed world, the application of modern agricultural practices and the presence of a legislatively regulated food processing and marketing system have greatly reduced mycotoxin exposure in these populations. However, in developing countries, where climatic and crop storage conditions are frequently conducive to fungal