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International
Black Sea Modern
Scientific Research
Congress
September 29, 2022 - October 02, 2022
Rize / Türkiye
Abstracts Book
Editors
Dr. Mehmet TATOĞLU
Andrei JICHITA
ISBN: 978-625-8213-76-8
by IKSAD Publishing House
INTERNATIONAL BLACK
SEA MODERN SCIENTIFIC
RESEARCH CONGRESS
September 29, 2022 - October 02, 2022 / Rize
EDITORS
Dr. Mehmet TATOĞLU
Andrei JICHITA
All rights of this book belong to
IKSAD Publishing House Authors are responsible both ethically and jurisdically
IKSAD Publications - 2022©
Issued: 10.10.2022
ISBN: 978-625-8213-76-8
MYCOTOXINS AND ITS MANAGEMENT
VIGNESH K
Ph. D Scholar, Department of Plant Pathology, Annamalai University, Chidambaram,
Tamil Nadu, India
Orcid ID: 0000-0003-4484-3862
ARUNKUMAR R
Ph. D Scholar, Department of Agricultural Extension and Rural Sociology, Tamil Nadu
Agricultural University, Coimbatore
Orcid No: 0000-0001-5580-5170
SOUNDHARYA K
Ph. D Scholar, Department of Plant Pathology, Annamalai University, Chidambaram,
Tamil Nadu, India
Orcid ID: 0000-0002-2266-0945
ABSTRACT
Mycotoxins are the toxic substances/secondary metabolites produced by fungi on crops in the
field and in storage. The word mycotoxin is coined with “Mykes” derived from greek word
which means fungi and “Toxicum” derived from latin word which means poison. Mycotoxin
contamination of food is an on-going global concern. Approximately 25% of world’s food
crops are affected each year by mycotoxins. According to FAO estimates, world losses of
food stuffs due to mycotoxins are in the range of 1000 million tonnes a year. Consumption of
mycotoxin contaminated food or feed can cause acute or chronic toxicity in animals. Major
group of mycotoxins are Aflatoxins, Zearalenone, Trichothecenes, Ochratoxins, Fuminosins
and Patulin. The majority of these mycotoxin groups are produced by three fungal genera:
Aspergillus, Penicillum and Fusarium. Mycotoxins are low molecular weight compounds
(Usually less than 1000 daltons) that are naturally occurring and practically avoidable. The
factors affecting mycotoxin production are temperature, moisture content, relative humidity
and oxygen. Management of mycotoxins involves analysis of mycotoxin in food and feed
through the use of high performance liquid chromatography, ELISA etc., and practices that
are employed during pre-harvest, harvest and postharvest stages (Detoxification approches).
Key Words: Mycotoxins, Aflatoxins, Zearalenone, Trichothecenes, ELISA
INTERNATIONAL BLACK SEA MODERN SCIENTIFIC RESEARCH CONGRESS
September 29, 2022 - October 02, 2022 / Rize
355
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