Articles
MYCOTOXINS ON FRUITS AND VEGETABLES
Article number
207_5
Pages
49 – 62
Language
Abstract
Mycotoxins are naturally occurring contaminates of fruits and vegetables.
Mycotoxins are secondary metabolites produced by field or storage fungi growing on horticultural crops.
Fungal production of mycotoxins is often specific to plant substrate and environmental conditions.
Specific mycotoxins have been identified as animal toxins, mutagens or carcinogens, and have been epidemiologically implicated as environmental toxins or carcinogens in man.
An integrated understanding of fungi growth, mycotoxin production on fruits and vegetables and rational judgement of the hazards of consuming mycotoxins with fruits or vegetables is necessary.
Attempts to intervene and reduce public exposure to mycotoxins on fruits and vegetables deserve expenditures of creative time and research support.
Mycotoxins are secondary metabolites produced by field or storage fungi growing on horticultural crops.
Fungal production of mycotoxins is often specific to plant substrate and environmental conditions.
Specific mycotoxins have been identified as animal toxins, mutagens or carcinogens, and have been epidemiologically implicated as environmental toxins or carcinogens in man.
An integrated understanding of fungi growth, mycotoxin production on fruits and vegetables and rational judgement of the hazards of consuming mycotoxins with fruits or vegetables is necessary.
Attempts to intervene and reduce public exposure to mycotoxins on fruits and vegetables deserve expenditures of creative time and research support.
Authors
Barry G. Swanson
Keywords
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