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Publisher: Peytchinski Publishing Ltd.
ISSN: 1312-773X (Online)
Issue: 2020, vol. 26, issue2
Subject Area: Medicine
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DOI: 10.5272/jimab.2020262.3139
Published online: 20 May 2020
Review article
J of IMAB. 2020 Apr-Jun;26(2):3139-3143
MYCOTOXINS IN FRUITS AND VEGETABLES
Rositsa K. Enikova1
, Mariyana R. Stoynovska1, Milena D. Karcheva2 
,
1) Department of Hygiene, Medical Ecology, Professional Diseases and Disaster Medicine, Faculty of Public Health, Medical University - Pleven, Bulgaria.
2) Department of Epidemiology, Parasitology and Tropical Medicine, Faculty of Public Health, Medical University - Pleven, Bulgaria.
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,
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Please cite this article as: Enikova RK, Stoynovska MR, Karcheva MD. Mycotoxins in Fruits and Vegetables. J of IMAB. 2020 Apr-Jun;26(2):3139-3143. DOI: 10.5272/jimab.2020262.3139
Correspondence to: Assoc. Prof. Dr. Milena D. Karcheva, PhD., Department of Epidemiology, Parasitology and Tropical Medicine, Medical University-Pleven; 1, St. Kliment Ohridski Str., Pleven, Bulgaria; E-mail: milena_karcheva@abv.bg
REFERENCES:
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2. Enikova R. [Biological Health of Fruits and Vegetables. Prevention of well-known storage damage.] Union of the Processors of Fruit and Vegetables; 2018. p. 132. [in Bulgarian]
3. Montet D, Ray RC. Fermented Foods. Part I: Biochemistry and Biotechnology. 1st Edition. CRC Press of Taylor & Francis Group. December 22, 2015. p. 413.
4. Jay JM, Loessner MJ, Golden DA. Modern Food Microbiology. 7th Edition. Springer Science+Business Media. Inc. 2005. p. 782. [Crossref]
5. Compendium of the Microbiological Spoilage of Foods and Beverages. Sperber WH, Doyle MP. (Eds.). Food Microbiology and Food Safety. Springer, NY. September 2009. p. 369.
6. Vrabcheva T. [Citrinin - a little-known mycotoxin. Position.] [in Bulgarian] Ministry of Health, National Center for Public Health and Analyzes. 2012. p. 20. [Internet].
Received: 11 July 2019
Published online: 20 May 2020