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Occurrence, importance and control of mycotoxins: A review

机译：真菌毒素的发生，重要性和控制：综述

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Mycotoxins are poisonous chemical compounds produced by certain fungi. There are five mycotoxins or groups of mycotoxins that occur quite often in food: deoxynivalenol/Nivalenol, zearalenone, ochratoxin, fumonisins and aflatoxins. The fungi that produce mycotoxins in food fall broadly into two groups: those that invade before harvest, commonly called field fungi, and those that occur only after harvest, called storage fungi. There are three types of toxicogenic field fungi: plant pathogens such as ?Fusarium graminearum ?(deoxynivalenol, nivalenol); fungi that grow on senescent or stressed plants, such as?Fusarium moniliforme ?(fumonisin) and sometimes?Aspergillus flavus ?(aflatoxin); and fungi that initially colonize the plant before harvest and predispose the commodity to mycotoxin contamination after harvest, such as?Penicillium verrucosum ?(ochratoxin) and?A. flavus ( aflatoxin). The favourable conditions for mycotoxins production are instigated with poor hygienic conditions at the time of transportation and storage, high temperature and moisture content and heavy rains. Mycotoxins are distributed in different items such as animal feeds, cereal crops, leguminous plants and animal products. Concentrated animal feed stuffs harbour highest level of mycotoxins. Noug cake and sorghum was warranted as the main source of aflatoxin contaminant among those concentrated animal feeds. Health effects occur in companion animals, livestock, poultry and humans because aflatoxins are potent hepatotoxins, immunosuppressant, and mutagens and carcinogens. Factors that affect mycotoxins production and contamination can be categorized as physical, chemical and biological. Therefore, African countries particularly Ethiopian governmental jurisdictions shouldimplement and regulate level of mycotoxins in animal feed stuffs and human foods.
机译：霉菌毒素是某些真菌产生的有毒化合物。食物中经常出现五种霉菌毒素或霉菌毒素类：脱氧雪茄烯醇/新雪茄醇，玉米赤霉烯酮，曲霉毒素，伏马毒素和黄曲霉毒素。食物中产生霉菌毒素的真菌大致分为两类：在收获前侵入的真菌（通常称为田地真菌）和仅在收获后发生的真菌（称为储存真菌）。有三种类型的有毒野外真菌：植物病原体，例如禾谷镰刀菌（Fusarium graminearum）（脱氧雪茄烯醇，雪茄烯酚）;以及植物病原体。在衰老或受压植物上生长的真菌，例如？镰孢镰刀菌（fumonisin），有时还包括黄曲霉菌曲霉（黄曲霉毒素）;以及在收获前最初定植在植物上并在收获后使商品易受霉菌毒素污染的真菌，如普通青霉（Penicillium v​​errucosum）（och曲霉毒素）和A。黄酮（黄曲霉毒素）。霉菌毒素生产的有利条件是由于运输和储存时的卫生条件差，高温和高水分含量以及大雨而引起的。霉菌毒素分布在不同的物品中，例如动物饲料，谷类作物，豆科植物和动物产品。浓缩动物饲料中的霉菌毒素含量最高。在浓缩的动物饲料中，诺格饼和高粱被认为是黄曲霉毒素污染物的主要来源。由于黄曲霉毒素是有效的肝毒素，免疫抑制剂以及诱变剂和致癌物，因此对伴侣动物，牲畜，家禽和人类都会产生健康影响。影响霉菌毒素生产和污染的因素可分为物理，化学和生物因素。因此，非洲国家，特别是埃塞俄比亚政府管辖区，应实施和规范动物饲料和人类食品中霉菌毒素的水平。

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