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Mycotoxins and the cereals industry—a review
Author(s) -
OSBORNE B. G.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00153.x
Subject(s) - zearalenone , mycotoxin , diacetoxyscirpenol , aflatoxin , ochratoxin a , patulin , ochratoxins , biology , temperate climate , fusarium , toxin , toxicology , food science , microbiology and biotechnology , botany
Summary Mycotoxicoses in humans and animals associated with the consumption of mouldy cereals have long been recognized and many are now linked with the occurrence of specific mould metabolites (mycotoxins). Mycotoxins which have been detected in cereals are aflatoxins, zearalenone, ochratoxin A, nivalenol, deoxynivalenol, T‐2 toxin and diacetoxyscirpenol and of these only aflatoxin B 1 has so far been shown to exhibit serious toxicity to humans. Surveys have shown that the occurrence of mycotoxins in cereals in the UK and USA is rare except for localized problems with corn in the Southern United States. Also it is clear that aflatoxins are more likely to occur in warm humid climates while the other mycotoxins listed above are more characteristic of temperate climates if there is a wet harvest.