Etudiant : GASIM EDMOND ANTHONY HENRY

Filière : LF SVI - Option Biotechnologies Microbiennes

Encadrant : Pr. ADIL LAAZIZ

Annèe : 2024

Résumé : Mycotoxins are naturally occurring, health-threatening poisons that are created by a variety of fungus species in environments that are conducive to their growth. These are chemicals that are typically included in food and feed products and are carcinogenic, hepatotoxic, and immunosuppressive. Based on which fungi infiltrate under pre-harvest settings and which fungi create mycotoxin under post-harvest conditions, known as storage fungi, mycotoxins can be roughly classified into two basic types. High temperatures, high moisture content, unsanitary conditions, and contamination during storage and transit are the factors that encourage the growth of mycotoxin. Prominent mycotoxins found in food and feed commodities include aflatoxin, ochratoxin, citrinin, trichothecene, fumonisins, patulin, and zearalenone. This article provides thorough information on the prevalence of the main mycotoxins, their analysis, and the harmful impact they have on human health in addition to several detoxifying procedures.