Koliko smo upoznati sa osobinama i prisustvom mikotoksina u hrani?

Abstract

The occurrence of mycotoxins in the food chain is an inevitable and serious problem that the world faces. Due to the very humid and warm climate, it can be expected that Serbia this and next year will be a very fertile ground for the development of toxigenic fungi. We need to be familiar with the properties of mycotoxins, the chemical structure and the basic mechanisms of the action of mycotoxins. So we can have the basics for developing protocols or methods for efficiently managing problems related to mycotoxins, as well as to understand their biological effects. The aim of the paper was to analyze how many students are familiar with the problem of mycotoxins in food. The research was carried out using anonymous questionnaire, which included questions about mycotoxins and mycotoxicosis. The surveyed students were selected randomly, and they had an equal chance of being selected for the sample. These were students of bachelor studies at the Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade. The survey was educational for interviewed students and they showed that they were in a very high percentage informed with basic characteristics of mycotoxins. As well as, they showed the best know aflatoxin characteristics. In addition, students showed relatively good knowledge of basic characteristics and other representatives of mycotoxins. The relatively good knowledge of the student's questionnaire about mycotoxin features can be a great basis for further work and improvement.