{"id":228,"date":"2023-07-09T11:26:08","date_gmt":"2023-07-09T11:26:08","guid":{"rendered":"https:\/\/aflaz.org\/?page_id=228"},"modified":"2024-09-05T07:40:29","modified_gmt":"2024-09-05T07:40:29","slug":"aflaxotin-information","status":"publish","type":"page","link":"https:\/\/aflasol.nuw.rptu.de\/?page_id=228","title":{"rendered":"Aflatoxin Information"},"content":{"rendered":"\n

Relevance of Research<\/mark><\/strong><\/p>\n\n\n\n

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Mycotoxins<\/div>
Mycotoxins are toxic compounds that are naturally produced by certain types of moulds (fungi). Moulds that can produce mycotoxins grow on numerous foodstuffs such as cereals, dried fruits, nuts and spices. Mould growth can occur either before harvest or after harvest, during storage, on\/in the food\u2026<\/div>
Read More<\/div>
www.who.int<\/div><\/div><\/div>\n\n\n
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Mycotoxins<\/div>
Mycotoxins are toxic compounds that are naturally produced by different types of fungi. Mycotoxins enter the food chain as a result of infection of crops before or after harvest and are typically found in foods such as cereals, dried fruits, nuts and spices.
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\nThe presence of mycotoxins in food and feed may cause adverse health effects in humans and animals, ranging from gastrointestinal and kidney disorders to immune deficiency and cancer.<\/div>
Read More<\/div>
www.efsa.europa.eu<\/div><\/div><\/div>\n\n\n
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Mycotoxins and human health risks. An overview. | KAINet<\/div>
The history, mycology, chemistry and clinical symptoms of human health risks associated with mycotoxins are outlined for Amanita toxins, ergot alkaloids, pink rot disease (Sclerotinia sclerotiorum toxins), alimentary toxic aleukia (T-2 toxin), yellowed rice syndrome (Penicillium toxins) and Balkan nephropathy (ochratoxins). Aflatoxin poisoning is discussed in more detail with case reports of acute poisonings from Taiwan, Kenya, Uganda, Thailand, New Zealand, Czechoslovakia, USA and Germany. Possible associations with Indian hepatitis and childhood cirrhosis are considered and results of studies on aflatoxins and liver cancer in Uganda, Thailand, Mozambique, Kenya, Swaziland and the Philippines are summarized. Epidemiological studies associating aflatoxins with chemicals, hepatitis B virus, parasitic infections and other cancers are also mentioned.<\/div>
Read More<\/div>
www.kalro.org<\/div><\/div><\/div>\n\n\n
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The Need for Integrated Approaches to Address Food Safety Risk: The Case of Mycotoxins in Africa<\/div>
Across Africa, staple crops notably maize and groundnuts as well as sorghum and millet are often heavily
\ncontaminated with several mycotoxins produced by diverse fungi. This degree of contamination occurs due
\nto agronomic, sociological, climatic, and institutional challenges. Over the last 70 years, maize has largely
\nreplaced sorghum, millet and cassava as source of calories in Africa (IARC 2015). Comprehensively
\naddressing these challenges has proven difficult. There is no silver bullet that will help to manage the
\nincidence and severity of mycotoxin contamination.<\/div>
Read More<\/div>
www.fao.org<\/div><\/div><\/div><\/div>\n\n\n\n

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