MICOTOXINAS DETECTADAS EN PRODUCTOS ALIMENTICIOS EN PORTUGAL: REVISIÓN SCREENING OF MYCOTOXINS IN FOOD AND FEED IN PORTUGAL: A REVIEW

Mycotoxins are toxic metabolites produced by filamentous fungi that appear naturally in agri-food products around the world. Aflatoxins, ochratoxin A, patulin, fu- monisins, zearalenone, trichothecenes and ergot alkaloids are currently the most rele- vant. These mycotoxins may be produced by species belonging to the Aspergillus spp, Penicillium spp, Fusarium spp, and Clavi- ceps spp, genera; and they can be carci- nogenic, mutagenic, teratogenic, cytotoxic, neurotoxic, nephrotoxic, estrogenic and im- munosuppressant. The assesment of animal and human's exposure to these mycotoxins takes into account the data on their appea- rance in food and feedstuffs and consumer's eating habits. This evaluation is fundamen- tal and serves as support for the implemen- tation of measures to reduce consumer's exposure to the already above mentioned mycotoxins. The aim of this article is to make