Learning to live with mycotoxins: Aflatoxin—a case history

Abstract

Experience with the aflatoxin problem may provide a useful guide in dealing with problems that may arise with other mycotoxins. Characteristics of mycotoxin situations are delineated. A multidisciplinary approach is needed in the following problem cases; (i) Identification of the fungus responsible and isolation and characterization of the mycotoxin(s). (ii) Accurate analytical methodology for determination of the toxin and simple and rapid—though perhaps less accurate—methods for screening and control during processing. (iii) Incidence and severity of contamination in various commodities and geographic areas, (iv) Environmental factors that contribute to development of the toxin; conditions of culture, harvesting, handling, transportation, storage and processing that minimize contamination. Other related problems that are discussed are; (i) Genetic factors, (ii) Effects on various species of plants and animals and of possible synergists; precautions to be observed, (iii) Metabolic products and extent of biotransfer and acceptable tolerances in food and feed products, (iv) Marketing procedures; disposal of contaminated products; detoxification by removal or inactivation of the toxin by physical, chemical, or biological means. Awareness of good operating practices, motivation of personnel to observe them, and adequate sampling and testing procedures arc essential to assure that all foods and feeds are wholesome. An expanded educational program and regulatory effort may be necessary. With continuous surveillance and vigilance of all, the consumer will receive better and safer products than ever before. © 1973, Walter de Gruyter. All rights reserved.