Öz
Mycotoxins are
toxic natural secondary metabolites of certain fungi belonging mainly to the Aspergillus,
Penicillium and Fusarium genera, that are one of the most serious food safety
problems, contaminating a wide range of agricultural commodities. Several mycotoxins have been identified and
reported in contaminated agro-foodproducts are aflatoxins (AFs) which are
classified as Group1 carcinogens consisting of B1, B2, G1 and G2 (AFB1, AFB2,
AFG1 and AFG2), ochratoxin A (OTA - Group 2B carcinogens), deoxynivalenol
(DON), fumonisins (FB), zearalenone (ZEN) and patulin. Furthermore, fungal and
mycotoxin contaminations are expected to rise in the next years due to global
changes of environment and climate. Mycotoxin toxicity in foodstuff can occur
at very low concentrations necessitating early availability of sensitive and
reliable methods for their detection until it reaches the consumer is important
for assessing food related health risks.
There are several analytical methods for detection of mycotoxins include
based on HPLC and LC-MS/MS. In recent
advances in mycotoxin analysis are highligting on electrochemical biosensors,
Nanotechnological concepts and ELISA techniques, Immuno assay-based kits,
Microarray-based immunoassays give as promising tools to replace conventional
expensive chromatographic techniques for assuring food safety and consumers’
health protection.
Anahtar Kelimeler
Kaynakça
- Aysun METE, Esin ORHAN, Kamuran AYHAN
- Ankara University, Faculty of Engineering, Food Engineering Department, TR 06110 Ankara, Turkey
Öz
Kaynakça
- Aysun METE, Esin ORHAN, Kamuran AYHAN
- Ankara University, Faculty of Engineering, Food Engineering Department, TR 06110 Ankara, Turkey
Ayrıntılar
| Bölüm | Articles |
|---|---|
| Yazarlar | |
| Yayımlanma Tarihi | 16 Şubat 2017 |
| Yayımlandığı Sayı | Yıl 2017 Cilt: Volume 2 Sayı: İssue 1 (1) - 2.İnternational Congress Of Forensic Toxicology |
