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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 II. A review

DOI: https://doi.org/10.24326/as.2020.3.3
Submitted: October 2, 2020
Published: 2020-10-02

Abstract

The increase in public awareness of food quality and safety is primarily due to the scientific progress. A safe product either poses no danger or presents few hazards that are considered acceptable as part of a high level of human health and safety protection. Many ingredients may be mentioned, the presence of which is undesirable. Metabolites of filamentous fungi called mycotoxins are especially dangerous for our health and life. This is a group of compounds that are chemically very diverse, which leads to difficulties in analyzing the presence of these substances in various samples of agricultural origin, including food and feed. The paper contains a review of the literature on the methods of mycotoxin determination using various analytical techniques such as thin layer chromatography (TLC), high performance liquid chromatography (HPLC) and gas chromatography (GC) with various detection variants and near infrared spectroscopy (NIR). In addition, the use of enzyme-linked immunoassays and molecular biology based methods are presented as alternatives to chromatographic methods.

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