Microbic Toxins in Cereals

Along with a series of microorganisms, different moulds occur as causes for the spoilage of different foods of plant and animal origin. Their metabolites, i.e. secondary products of metabolism called mycotoxins are a group of natural compounds that differ in chemical structure and biological activity. Mycotoxins have different toxic effects in human and animal organisms and can cause dangerous diseases called mycotoxicoses. In addition to bacterial and fungal toxins, toxic products can also be produced by other simple microorganisms. These toxic products pose a great danger to the human body. For detecting microbiotic toxins in the study was used peanut paste, nuts, poppy seeds and white bread. According to analyzes of total aflatoxins, aflatoxins B1 and ochratoxins, can be ascertained that toxins at a significant concentration rarely occur in finished processed products such as peanut paste, poppy seeds and white bread.