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Mycotoxicosis, which can occur in humans and animals, is a form of toxic poisoning resulting from the ingestion of mycotoxins—substances produced by fungal growth in food. Mycotoxins, primarily produced by mycotoxigenic fungi of the genera Aspergillus, Fusarium, and Penicillium, can form before or after harvest, as well as during drying and subsequent storage, contaminating food. This leads to both acute and chronic forms of mycotoxicosis.
Certain conditions must be present during harvesting, transportation, storage, and production for mycotoxins to form in food and feed. We can categorize these factors affecting mycotoxin formation into three main categories:
| Physical Factors | Humidity, Temperature, Time |
| Chemical Factors | CO2, O2, fertilization process, chemical composition of the substrate, chemical treatments applied to the substrate |
| Biological Factors | Plant resistance, genetic variation in fungi, and interactions among microorganisms |
If we were to list the most important of these factors, the chemical composition and moisture content of the substrate, temperature, pH, and contamination level stand out.
The role of temperature in mycotoxin formation varies depending on the fungal species. For example, when comparing Penicillium species to Aspergillus species, Aspergillus grows at lower temperatures. Fusarium species, on the other hand, require even lower temperatures and are therefore classified as psychrophilic. You can see the temperature chart for fungi below.
| Optimal Temperature | |
| Penicillium | 25-30 oC |
| Aspergillus | 30-40 oC |
| Fusarium | 8-15 oC |
| Fusarium | 8-15 oC |
The amount of free water in food, which is a key factor in fungal growth, is expressed as water activity. Compared to bacteria, fungi thrive at lower levels of water activity. This explains why most products do not spoil due to bacterial activity but instead develop mold. The water activity level required for fungal growth must be below 0.65. This is why mycotoxin development can be prevented through methods such as drying and keeping water activity as low as possible.
Fungi that can grow at water activities below 0.75 include: Eurotium species, Aspergillus halophilicus, A. strictus, Wallemia sebi, and Xeromyces bisporus. These are referred to as storage fungi. Fungi that grow under the aforementioned water activity levels can be detected in dried fruits, milk powder, grains, and various baked goods.
When it comes to the most well-known mycotoxins, aflatoxin, ochratoxin, patulin, citrinin, and fumonisin are among the first to be mentioned. Due to their toxic effects, these mycotoxins have become parameters that are regularly monitored for food safety. As shown in the table below, each fungus grows under different environmental conditions, and producers must create various production and storage environments tailored to their specific product.
|
|
Fungal Species |
Temperature |
Water Activity |
pH |
|
Aspergillius flavus, A. parasiticus |
32-33 oC |
0.99 |
3,5-8 |
|
|
A. parasiticus |
24-37 oC |
0.77 |
2.2 |
|
|
Penicillium verrucosum |
20 oC |
0.86 |
6-7 |
|
|
Penicillium citrinum |
26-30 oC |
0.80-0.84 |
5-7 |
|
|
Fusarium graminearum |
22.5-27.5 oC |
0.87 |
2.4-3 |
Mycotoxins have significant adverse effects on human and animal health. They can cause a wide range of diseases, from poisoning to cancer, genetic disorders, hormonal imbalances, infertility, and birth defects, as well as bone weakness. Studies on this topic have shown that they lower the body’s resistance, thereby increasing susceptibility to disease.
Recently, news about food products being rejected at customs has been making headlines frequently. This issue is being closely monitored by informed consumers and everyone working in the food industry. In March, “Border Rejection Notices” were issued for dried figs exported to France, Germany, and the Netherlands, and for pistachio kernels exported to Italy, due to high levels of aflatoxins.
A “Notice of Information for Caution” has been issued regarding organic dried apricot pieces exported to Germany due to levels of aflatoxin and ochratoxin A. A “Notice of Rejection at the Border” has also been issued for organic dried figs exported to Finland due to ochratoxin levels.
Given these notifications, laboratory analyses have become indispensable. All producers must be aware of the potential risks associated with their products, take necessary precautions during the production process, and support food safety by conducting “Mycotoxin Analysis” at regular intervals.
As a laboratory conducting mycotoxin testing with TÜRKAK accreditation, we provide support to ensure that your production process complies with legal regulations. Our scope is as follows:
For Grains and Grain Products;
Nuts, Oilseeds, and Products Derived Therefrom
Dried Fruits and Vegetables
Baby and Toddler Foods
Infant Formula, Follow-on Formula, Milk and Dairy Products (Excluding Cheese)
Coffee and Coffee Products
Yemler
For more information, contact us.
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