Mycotoxins storage conditions

Surveys of mycotoxin contamination levels in organic and conventional crops often give conflicting results and will therefore not be described in detail here. They often poorly describe the management history of samples included in the survey and may therefore be misleading with respect to the causes of differential mycotoxin loads. Also, the contribution made by primary production practices/factors and storage conditions to overall mycotoxin loads were unclear for most of these studies. 

The economic implications of the mycotoxin problem and its potential health threat to humans have clearly created a need to eliminate or at least minimize mycotoxin contamination of food and feed. While an association between mycotoxin contamination and inadequate storage conditions has long been recognized, studies have revealed that seeds are contaminated with mycotoxins prior to harvest [185]. Therefore, management of mycotoxin contamination in commodities must include both pre- and postharvest control measures. 

The stages in commodity handling at which aflatoxin and other mycotoxins can be detected and their amounts modified are shown in Figure 9.4. Aspergillus spp. thrive in hot, humid, subtropical and tropical climates. When environmental conditions favor aflatoxin production, accumulation is rapid, both in the field and in storage. 

There are more than 200 mycotoxins produced under certain conditions by about 120 fungi or molds. Table 9.3 presents data on mycotoxins of particular interest to food preservation and storage. The chemical structures of these toxins are presented in Fig. 9.1. 

---