Abstract
Abstract Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxic effects in humans and animals. The purpose of the study was to report the influence of postharvest conditions of grains and animal feed on the occurrence of mycotoxins in milk and dairy products which are widely consumed worldwide and have several health benefits for consumers. Among the most toxic mycotoxins are aflatoxins (AFs), with AFB1 being the most toxic and present in grains and cereals used in the feeding of dairy cows. After ingestion, AFB1 is converted to AFM1, which is excreted in milk, being a source of direct contamination to consumers of this product and dairy products. Thus, knowledge about this substance and the care that can be taken to reduce the consumption of contaminated food is a matter of great importance concerning public health and food safety. This review reports that the temperature and humidity at which the grains are stored, are the main conditions that can be controlled during storage, aiming to reduce the growth of fungi and the production of mycotoxins. This work reinforces that the continuous control of mycotoxins in milk and dairy products is of vital importance to obtain a safe product. Besides, strategies to mitigate the development of fungal contamination have been carefully revised to prevent the formation of these toxic substances.
Highlights
Fungi have the ability to transform organic materials into a rich and diverse set of useful products and provide distinct opportunities for tackling the urgent challenges before all humans
Fungal biotechnology can advance the transition from our petroleum-based economy into a bio-based circular economy and has the ability to sustainably produce resilient sources of food, feed, chemicals, fuels, textiles, and materials for construction, automotive and transportation industries, for furniture and beyond
Since milk and milk products are daily consumed in many parts of the world and they are especially important in the diets of children, who may be more vulnerable to adverse effects from AFM1, multiple nations around the world have enacted food safety regulations for the presence of AFM1 in milk and other dairy products (Turna & Wu, 2021)
Summary
Fungi have the ability to transform organic materials into a rich and diverse set of useful products and provide distinct opportunities for tackling the urgent challenges before all humans. Since milk and milk products are daily consumed in many parts of the world and they are especially important in the diets of children, who may be more vulnerable to adverse effects from AFM1, multiple nations around the world have enacted food safety regulations for the presence of AFM1 in milk and other dairy products (Turna & Wu, 2021) In this sense, the consumption of contaminated food can cause serious complications in the short and long term. The knowledge and understanding of the control of these two variables during storage is extremely important, because the rigid control of these conditions after harvest directly reflects on the chemical health of foods most commonly compromised by mycotoxins In this sense, the present study aimed to report current information in the literature on the influence of postharvest conditions of grains and animal feed on the occurrence of mycotoxins in milk and dairy products
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