Milk excretion of the mycotoxins: which risks for the consumer

REVUE DE MEDECINE VETERINAIRE(2000)

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摘要
Among the contaminants of humans' food, the residues of mycotoxins in the dairy products constitute a poorly studied problem. Because of diversified modes of synthesis, the mycotoxins have different properties and different rates of milk excretion. Only lipophilic compounds, which have escaped hydrolysis in the rumen, will undergo this phenomenon. They will be excreted just as they are or after biotransformation. Aflatoxin M1, obtained from aflatoxin B1, constitutes the principal milk contaminant. Stable, it persists in cheeses. Because the origin of this contamination is known, and plans of monitoring are available, an improvement of the quality of the products is observed. Other mycotoxins such as deoxynivalenol, ochratoxin A, T2 toxin, zearalenone, and fumonisins, have very low or null rates of milk excretion, and thus do not constitute a strong problem. However many mycotoxins are identified in food of the cattle, and may be responsible for accidents in breeding, without any information being available concerning their excretion in milk. Because these compounds may be carcinogenic, immunotoxic, poisons for the functions of reproduction..., a level of zero contamination should be required. Since a systematic decontamination of food is impossible, only an improvement of the quality of the raw materials is prove to guarantee the safety of the products obtained. This approach needs on knowledge the general mechanisms involved in the fungus contamination of food. It aims at preventing any risk for the consumer, and contributes to improve the image of the products.
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关键词
contaminant,residue,mycotoxin,milk,cheese,food,food safety,risk,milk excretion consumer,ruminant
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