FOS-4209 Lecture Notes - Crop Rotation, Aspergillus Flavus, Headache
17 Sep 2013
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Document Summary
Mycotoxins, shellfish, and seafood toxins, food allergens intentionally added. Drug residues, pesticide residues, unapproved food and color additives, cleaning compounds and sanitizers commonly used in the processing facility: naturally occurring toxins. Are toxic metabolites produced by fungi on foodstuffs or animal feed that are capable of causing disease and death in humands and animals: myco fungus and toxin poison. Mycotoxicoses is the disease caused by mycotoxins. Specific molds produce one or more toxins usually in one specific kind of commodity or feed. Poisoning resulting from ingestion of aflatoxins in contaminated food or feed. A group of structurally related toxic compounds produced by certain strains of the fungi aspergillus flavus and a. parasiticus. Four major aflatoxins: b1, b2, g1, and g2. Aflatoxin b1 is usually predominant and most toxic (most potent carcinogen known) Vomiting, abdominal pain, pulmonary edema, convulsions, coma, death with cerebral edema and fatty involvement of the liver, kidneys, and heart, liver cancer.
