Mycotoxins in Food

Mycotoxins are secondary metabolites produced by some species of filamentous fungi. Under favorable conditions, as temperature and umit, the fungi are capable to produce poisonous effects in animals as in humans . The grains contamination by mycotoxins have been described in several vegetable phases crops, especially

whether there are the presence of bioclimatic favorable conditions, insects infestation or other factors which increase the metabolic stress of the plants. The Food Agriculture Organization (FAO) indicated the aflatoxins, ochratoxin, T-2 toxin, deoxynivalenol, and fumonisins like the five main mycotoxins . On the other hand, in Brazil and in South Americahere are large prevalence of the patulin,trichothecenes and zearalenone than T-2 toxin .

Article: OCHRATOXIN-A DETERMINATION BY HPLC WITH FLUORESCENCE DETECTION (HPLC-FL): A NEW STANDARDIZATION METHOD FOR WHEAT SAMPLES