ستراتیژی تنظیم مایکوتوکسین¬ها در مواد غذایی

Abstract (in English)

       Mycotoxins are secondary metabolites of molds produced by pathogenic fungi that have adverse effects on humans, animals, and crops that result in illnesses and economic losses through the food chain. The worldwide contamination of foods, fruits, vegetables, beverages, and feeds with mycotoxins is a significant problem. From all mycotoxins, many of them like aflatoxins, ochratoxins, trichothecenes, zearalenone, fumonisins, tremorgenic toxins, and ergot alkaloids are the mycotoxins of greatest agro-economic importance. Factors influencing the presence of mycotoxins in foodstuffs include environmental conditions related to storage that or other external factors such as climate or internal factors such as fungal strain specificity, strain variability, and instability of toxigenic properties. Mycotoxins have various acute and chronic effects on humans and animals. Since mycotoxin causes significant economic losses in trade, and also hazardous to human and animal health in our country, therefore in this article the findings of different researchers into mycotoxins in major commercial food crops including cereals and fruits and their derivatives have been discussed. Likewise, various possible controlling measures of mycotoxin in foodstuffs in Afghanistan have been also discussed and analyzed.