Overview
ABSTRACT
The risk linked to mycotoxins in grains is complex to manage due to the diversity of the molecules involved, the diversity of the level of contamination of grains for a given mycotoxins and the specificity of the effect produced by each mycotoxins on consumers (humans and animals) of contaminated food. The management of the risk presented by mycotoxins in grains mainly concerns the regulation (principally the Community regulation), the measurement of the occurrence via private and public surveillance plans and recommendations to operators (farmers, organisms of storage and grain users). These recommendations concern what actions can be taken in the fields during the elaboration of the grain and during the storage and the preparation and to the use of grains. They are essentially preventive and not curative.
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Read the articleAUTHORS
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François GROSJEAN: Agricultural engineer ENSA Grignon - Head of "grain and forage sanitary quality" projects at ARVALIS, Institut du végétal, Boigneville
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Emmanuelle GOURDAIN: Agricultural engineer INAP-G - Head of "grain sanitary quality" projects at ARVALIS, Institut du végétal, Boigneville
INTRODUCTION
Mycotoxin risk management in cereals is based on the risk assessment carried out. It must be carried out on a case-by-case basis, i.e. for each mycotoxin/substrate pairing, due to the multiplicity of agro-climatic factors and cultivation techniques involved. It has developed considerably over the last 20 years, but is only properly documented for a few mycotoxins (aflatoxins, ochratoxin A, deoxynivalenol, zearalenone and fumonisins), as well as ergot (known as "rye ergot", but which can also be found on other grains).
Because of the wide variety of situations that can arise, the management guidelines presented below only concern France and the mycotoxins most frequently encountered.
Mycotoxin risk management is carried out through legislation, through public and private monitoring plans, and through preventive and curative technical actions. The latter concerns the various stages of grain processing, from production in the field, harvesting and storage, through to delivery to the industries that use them in food products for humans and animals.
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Mycotoxins in cereals
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