Food Safety: Mycotoxins - Occurrence and Toxic Effects

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Mycotoxins are a diverse array of toxins produced by fungi that contaminate foods that induce a spectrum of biological effects in humans and animals. Initial recognition of the adverse effects of mycotoxins was determined from associations of acute toxicities to exposure. With the advent of biomarker strategies, chronic effects in humans and animals are now being elucidated. Regulatory concerns about mycotoxins have focused on these toxic effects. As we continue to study this class of contaminants, and explore the consequences of multiple mycotoxin interactions, we will refine our understanding of the toxicological effects of this vast number of chemicals.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Human Nutrition
PublisherElsevier Inc.
Pages337-341
Number of pages5
Volume2-4
ISBN (Electronic)9780123848857
ISBN (Print)9780123750839
DOIs
StatePublished - Jan 1 2012

Keywords

  • Aflatoxins
  • DNA adducts
  • Esophageal cancer
  • Fumonisins
  • Human liver cancer
  • Immunotoxicity
  • Kidney disease
  • Mycotoxins
  • Neural tube defects
  • Ochratoxins
  • Trichothecenes

ASJC Scopus subject areas

  • Medicine(all)

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