The harmful chemicals produced by fungi in food are referred to as mycotoxins. Mycotoxins do not get eliminated during digestion or even temperature treatments during food processing. These harmful compounds can be carcinogenic, teratogenic, tremorgenic, hemorrhagic and dermatitic. They may also limit growth in affected consumers as protein synthesis is inhibited.
Adapted from: http://en.wikipedia.org/wiki/Mycotoxin and
Food and Beverage Mycology, 2nd Edition, Larry R. Beuchat, 1987
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