THE POSSIBILITY OF REDUCING THE PRESENCE OF MYCOTOXINS IN SOME FOODSTUFFS AND FEED
Keywords:
mycotoxins, treatment strategies, ozone, mechanism of ozone addition to Aflatoxin B1Abstract
The presence of mycotoxins in foodstuffs and feed is a major problem, because they threaten the lives of humans and animals. Therefore, the growth of the fungi that produce these toxins must be controlled or the effect of the toxin produced must be reduced or removed without affecting the nutritional value of the substance. Many studies and research have been carried out on the necessary means to prevent the growth and spread of toxin-producing fungi in foodstuffs and feed, starting from cultivation and harvesting operations and ending with storage and marketing operations. It was found that there are some methods that lead to the destruction or reduction of mycotoxins, represented by biological, chemical, or physical methods. Some fungi and bacteria can be used as biological agents in combating toxin-producing fungi, and there are many chemical agents suitable for controlling mycotoxins, including bases such as ammonia and aqueous oxides and oxidizing agents such as hydrogen peroxide, organic acids and other agents. It has also been found that treating grains with ammonia does not It not only reduces Aflatoxins, Fumonisins and Ochratoxins to undetectable levels, but also prevents the growth of toxic fungi. Physical methods have a major role in removing contamination with mycotoxins, as microwave and ultraviolet rays can be used to remove contamination with toxins such as Aflatoxins and Trichothecens. These techniques are usually applied during the food and feed industry because of their high efficiency in eliminating microorganisms and causing hydrolysis of some mycotoxins such as aflatoxin, ochratoxin, and T2- toxin and DON. The use of ozone in its gaseous form or by dissolving it in aqueous solutions for several hours is one of the methods that has proven its effectiveness in reducing fungal toxins formed after harvesting operations in particular and food processing in general.
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