Mycotoxins 101 Mycotoxins: Triple Threat to African Development 14 February 2013 Washington, DC
R21 bio deteroration of grains ans risk of mycotoxins
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Transcript of R21 bio deteroration of grains ans risk of mycotoxins
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Name: Praveen Kumar
Id no.: 14AG63R21
Native place: PATNA , BIHAR
Email: [email protected]
Education: B. TECH ( MECHANICAL ENGG)
University of graduation: KIIT UNIVERSITY
Year of passing out: 2012
Job experience (if any):NA
Training/projects undergone: BIHAR STATE
HYDROELECTRIC CORPORATION
Seminar on: BIODETERIOTATION OF
GRAINS AND RISK OF MYCOTOXINS .
How do you think his seminar is useful :
Relevant information about mycotoxins and their
ill effects on grains .
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The Bio deterioration of grains and the risk of mycotoxins
Praveen Kumar14AG63R21
Department of Agricultural & Food EngineeringIIT Kharagpur
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Contents
– Bio deterioration of grains.
– Molds and mycotoxins.
– The significance of mycotoxins.
– The interaction of mycotoxins.
– The control of mycotoxins .
– The segregation of contaminated grains .
– Sampling and analysis .
– Conclusions .
– References .
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• The condition of stored grains is determined by a complex
interaction between grain and the variety of macro and
micro organisms.
• Insects , mites , rodents birds and microorganisms which
may attack it .
• Grains provide an abundant source of nutrients and the
natural consequence is the spoilage of the grains caused by
organisms.4
Bio deterioration of grains
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• The extent of contamination by moulds is largely
determined by the temperature of the grain and the
availability of water and oxygen.
• The interaction between grain temperature and moisture
content also affects the extent of mould colonisation.
• Insects and mites (arthropods) can, of course, make a
significant contribution towards the bio deterioration of
grain, through the physical damage and nutrient losses
caused by their activity.
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Bio deterioration of grains
• In general, grain is not infested by insects below a
temperature of 17°C whereas mite infestations can occur
between 3 and 30°C and above 12 per cent moisture content .
• The metabolic activity of insects and mites causes an increase
in both the moisture content and temperature of the infested
grain.
• Arthropods also act as carriers of mould spores and their
faecal material can be utilised as a food source by moulds.
Furthermore, moulds can provide food for insects and mites
but, in some cases, may also act as pathogens. 6
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• Another important factor that can affect mould
growth is the proportion of broken kernels in a
consignment of grain.
• Mould growth is also regulated by the
proportions of oxygen, nitrogen and carbon
dioxide in the intergranular atmosphere.
• Many moulds will grow at very low oxygen
concentrations; a half of linear growth,
Interactions between the gases and the prevailing
water activity also influence mould growth
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Moulds and mycotoxins
• In ecosystem the growth of micro organisms is due
to the nutrient availability and micro
environmental changes with time.
• Grains are predominantly contaminated by those
moulds requiring high water activities (at least 0.88
aw) for growth.
• Stored grains will support moulds which grow at
lower moisture levels.8
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• The rate of mould growth is also determined by the ability
of the micro-organism to compete with other species.
• Some species, including those of Aspergillus, Penicillium
and Fusarium, can occur both in the field and in storage.
• Some secondary metabolites produced by moulds are
highly toxic to animals, humans and plants. These so-called
are 'mycotoxins'.
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Mycotoxins
• Mycotoxins are the metabolites ( by – product ) of the growth
of moulds.
• They have very real toxic side effects to other plants and
animals.
• They are also generally less selective of the hosts they attack
and can cross plant species .
• Fusarium , Penicillium and, Aspergillus are the most important
mycotoxins producing fungal genera .
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• They are low molecular weight compounds with diversechemical structures and biological properties.
• Toxigenic (mycotoxins-producing) Aspergillus moulds can occurboth before and after harvest.
• Fusarium and Penicillium moulds occur predominantly beforeand after harvest .
• Aspergillus is associated with the tropics and Penicillium withtemperate climates, Fusarium moulds occur world wide.
• Temperature and moisture can greatly affect the growth rateof fungi as well as the types and amount of mycotoxinsproduced.
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The major mould and mycotoxinsMould species Mycotoxins produced
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Aspergillus parasiticus Aflatoxins B1, B2, G1, G2
A. Flavus Aflatoxins B1, B2
Fusarium sporotrichioides T-2 toxin
F. Graminearum deoxynivalenol (vomitoxin)Zearalenone
F. Moniliforme fumonisins
Penicillium verrucosum ochratoxin A
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The significance of mycotoxins• The significance of mycotoxins is difficult to asses due to
extremely small amount of toxic chemical in the diet .
• There are several risks of mycotoxins ,these are :
• Risk to human health.
• Their effect on animal health .
• Impact on livestock production and productivity
• Legislation ( when it exists) .
• Demand of the food industry of for high quality rawmaterials.
• Mycotoxins are not easily detectable , when health problemsarise all possible involvement are investigated and then afterwhen no symptoms are found then only mycotoxins aretested.
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• The existence of legislation requires an agreed policy fortesting and control to be implemented , at present there is nolimit for mycotoxins in raw cereals .
• However , regulations are to be introduced in 2 to 3 years forAflatoxins and ochratoxin A in raw cereals .
• The mycotoxins have attracted worldwide attention, over thepast 30 years.
• Firstly because of their perceived impact on human health.
• Secondly, economic losses occurring from condemnedfoods/feeds and decreased animal productivity.
• Thirdly, serious impact of mycotoxins contamination oninternationally traded commodities.
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The Aflatoxins• Aflatoxins are group of mycotoxins produced by Aspergillus ,
mainly A. parasiticus and A.flavus .
• They are common fungal contaminants of nuts but are also found in many other feedstuffs e.g. corn , tree nuts , rice and wheat.
• Aflatoxins B1 , B2, G1 and G2 are four naturally occurring forms of Aflatoxins , B1 being the most potent prevalent .
• Chemical structure of Aflatoxins.
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The Ochratoxins
• The ochratoxins are produced by numerous Aspergillus andPenicillium supplement , including A.ochraceus andPenicillium verrucosum.
• Ochratoxins are found principally in cereal grains but also inanimal by-products because of their binding with plasmaproteins and long half life in animal tissues .
• There are four ochratoxins homologues : A, B , C and D. A isthe most prevalent whereas , A & C are most toxic .
• Chemical structure of Ochratoxins.
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Tremor genic mycotoxins
• Tremor genic mycotoxins are produced by Penicillium ,Aspergillus , and claviceps .
• They are rarely found in feed ingredients but are usuallyproduced during food spoilage .
• Dogs are exposed to tremor genic mycotoxins when eatingmouldy garbage ,such as dairy product , nuts , grains.
• More than 20 mycotoxins have been classified as tremor gens.
• Most tremor genic mycotoxins are neurotoxic indole alkaloids.
• Penitrem A causes slight salivation , vomiting , ataxia andtremors in dogs .
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The interaction of mycotoxins • The complex ecology of mould growth and mycotoxin
production can produce mixtures of mycotoxins in food andfeed grains, particularly in cereal .
• The co-occurrence of mycotoxins can arise through a singlemould producing more than one toxin.
• The co-occurrence of mycotoxins can affect both the level ofmycotoxin production and the toxicology of the contaminatedgrain.
• The presence of trichothecenes may increase the productionof Aflatoxins in stored grain .
• To date, little is known about this particularly important areaof mycotoxicology.
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The control of mycotoxins• Since the occurrence of mycotoxins is a consequence of bio
deterioration, to mitigate the effect of spoilage the agents liketemperature, moisture and pests should be controlled.
• Humid climate ,excess rainfall and moist weather lead tomould contamination and mycotoxin production in grains.
• Considerable effort has been expended on the developmentof crop strains which are resistant to mould growth ormycotoxin production.
• Breeding programmes have focused, for example, on thedevelopment of Aspergillus/Aflatoxins resistant varieties ofmaize and groundnuts, with limited success.
• However, despite the best efforts of the agriculturalcommunity, mycotoxins will continue to be present in a widerange of foods and feeds.
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The Segregation of Contaminated Grains• There are basically two methods of controlling mycotoxins:
• The segregation of contaminated grains and,
• The Detoxification of Mycotoxins.
The segregation of contaminated grains :
• The identification and segregation of contaminatedconsignments is pursued through the implementation ofquality control .
• The consignment is accepted or rejected on the basis of theanalysis of representative samples of the food or feed.
• Acceptable levels of mycotoxin contamination are specified byindividual customers, commercial agreements and regulators .
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• The mycotoxin content of grains can be further reducedduring processing.
• Automatic colour sorting, often in combination with manualsorting, is widely used to segregate kernels of abnormalappearance during the processing of edible grade groundnuts.
• Mycotoxins can also be concentrated in various fractionsproduced during the milling process.
• Zearalenone and deoxynivalenol, for example, are reportedlyconcentrated in the bran fraction during the milling of cereals.
• the stability of mycotoxins during processing will dependupon a number of factors including grain type, level ofcontamination, moisture content, temperature and otherprocessing agents.
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The Detoxification of Mycotoxins
• Ammonia, as both an anhydrous vapour and an aqueoussolution, is the detoxification reagent, for the destruction ofAflatoxins.
• The nature of the reaction products of the ammonisation ofaflatoxin is still poorly understood.
• The formal approval of the ammonisation process by the USAFood and Drug Administration is still awaited.
• Commercial processes have not been developed for thedetoxification mycotoxins.
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Sampling and analysis.
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• The control of the mycotoxin problem comprises :
• The identification of the nature and extent of the problem bythe implementation of surveillance studies .
• The regular monitoring of foods and feeds as part of a qualitycontrol programme.
• The introduction of improved handling procedures, whichaddress the identified problems.
• The distribution of aflatoxins (and, presumably, othermycotoxins) in grains is highly skewed, it is important thatgreat care is taken to collect a representative sample .
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Conclusions.
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• The mycotoxins described in this chapter, as symptoms of biodeterioration, are acutely toxic, carcinogenic,immunosuppressive and oestrogenic.
• The potential immunosuppressive role of mycotoxins in theaetiology of human disease is an especially important issuewhich requires further careful study.
• Every effort must be made to minimise the occurrence ofmycotoxins in food and feed grains.
• Undoubtedly, the implementation of improved handling andquality control procedures will have a significant effect on theincidence of mycotoxins in important foods and feedsthroughout the world.
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References
• Maxwell C K Leung, Gabriel Diaz – Llano, and Trevor K. smith. Department of animal and poultry science, university of Guelph, Guelph, Ontario, Canada.
• Naresh magan, David aldred, applied mycology group carnfield health, Carnfield University, silsoe campus, Bedford.
• K .A . Scudamore , KAS mycotoxins , 6 fern drive , Taplow maidenhead , Berkshire .
• Black, Kevin. “Aflatoxins in Corn” (Dec. 1996) Online. Internet. 20, February , 1997.
• Cheeke, Peter R., Lee R. Shull. ed. Natural Toxicants in Feeds and Poisonous Plants. Westport: AVI Publishing 1988
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Thank you