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Introduction to the Toxins Special Issue on Improved Analytical Technologies for the Detection of Natural Toxins and Their Metabolites in Food

机译:毒素介绍改进分析技术的特殊问题用于检测天然毒素及其食品代谢产物

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摘要

Food, by nature, is a biological substrate and is therefore capable of supporting the growth of microbials that are potential producers of toxic compounds. Natural toxins include mycotoxins, marine biotoxins, plant toxins, cyanogenic glycosides, and toxins occurring in poisonous mushrooms. Natural toxins pose not only a risk to both human and animal health, but also impact food security and nutrition by reducing people’s access to healthy food. The tracking and detection of natural toxins in foods back to their source is a primary responsibility of food producers, distributors, handlers, and vendors. National authorities should conduct monitoring and ensure that levels of the most relevant natural toxins in food commodities comply with both national and international maximum levels or relevant toxicological thresholds.
机译:本质上的食物是一种生物学基质,因此能够支持潜在的毒性化合物生产商的微生物生长。天然毒素包括霉菌毒素,海洋生物毒素,植物毒素,氰基糖苷和毒蘑菇中发生的毒素。天然毒素不仅构成了人类和动物健康的风险,而且通过减少人们对健康食品的进入影响粮食安全和营养。食品中的天然毒素的跟踪和检测回到他们的来源是食品生产商,分销商,处理人员和供应商的主要责任。国家当局应进行监测,并确保食品大宗商品中最相关的天然毒素水平符合国家和国际最高水平或相关毒理学门槛。

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