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Agronomy Science Baner text

Vol. 75 No. 3 (2020)

Articles

Control of the presence of mycotoxins in agricultural products and food. Part I. A review

DOI: https://doi.org/10.24326/as.2020.3.2
Submitted: May 21, 2020
Published: 2020-10-02

Abstract

The quality of food and feed is determined primarily by factors that are characteristic of production on an agricultural or horticultural farm. Each subsequent stage associated with the processing of raw materials of plant or animal origin can also lead to the introduction or formation of undesirable components that can pose a threat to our health or life. Numerous scientific studies lead to constant updating of knowledge about the danger of contaminants in food. One such group is mycotoxins, which are secondary metabolites of filamentous fungi. Factors that increase the risk of mycotoxins in food and feed are known. Appropriate legal regulations have been introduced to restrict the placing of products contaminated with mycotoxins on the market. In addition, research is being carried out to optimize the procedures for sample preparation in terms of assessing the presence of this group of contaminants in agricultural raw materials, food and feed. The paper presents a review covering issues related to factors increasing the risk of mycotoxins, current legal requirements for the presence of mycotoxins in food and techniques for sample preparation for analysis, with particular emphasis on the stage of isolation and purification of mycotoxins.

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