MYCOTOXINS IN FRUITS AND VEGETABLES

Abstract

A review of the specific conditions of the production of mycotoxins in fruits and vegetables has been carried out. Facts about the biological action and the characteristics of the toxic lesions of different mycotoxins on the human body and related pathologies have been presented. Information on the most important genera of microscopic fungi, producers of patulin, aflatoxins, ochratoxin A, citrinin and alternariol (Penicillium, Alternaria, Aspergillus, Geotrichum, Rhizopus, Fusarium, Botrytis and others) is provided. The risk fruits, vegetables and products from their processing in connection with certain types of mycotoxins, facts about the migration and diffusion of toxins in plant tissues and their resistance to modern processing technologies were specified. Maximum levels of mycotoxins in different types of foods are set in the European Union and other developed countries.

Keywords

• mycotoxins
• fruits and vegetables
• biological action