Atanda Et Al

Atanda et al



Greener
Journal of  Agricultural Sciences

Vol. 3 (
2), pp.176-184,
February 2013


 ISSN: 2276-7770 



Research

Paper

Manuscript
Number:
110112189

DOI: http://dx.doi.org/10.15580/GJAS.2013.2.110112189

 



Mycotoxin Management in Agriculture 

 


*1
Atanda S.A., 1Pessu
P.O.,
1Aina J.A., 1Agoda S., 1Adekalu
O.A., and 2Ihionu, G.C.

 

1Nigerian
Stored Products Research Institute (Nspri) 34 Barikisu
Iyede Street off University of Lagos Road Abule Oja Yaba
Pmb12543 Lagos.

2Nigerian
Stored Products Research Institute (NSPRI) Elechi Beach
Road PMB5063 Port Harcourt Rivers State.

 



*1
Corresponding
Author’s Email:

Abimbola91 @ Yahoo. Com

Abstract:

This review was done to highlight the worldwide
contamination of foods and feeds with mycotoxins as a
significant problem. Mycotoxins are secondary metabolites of
moulds that have adverse effects on humans, animals, and
crops that result in illnesses and direct economic losses in
crop yield and stored agricultural products. Aflatoxins,
ochratoxins, trichothecenes, zearelenone, fumonisins,
tremorgenic toxins, and ergot alkaloids are the mycotoxins
of greatest agro-economic importance. Some moulds are
capable of producing more than one mycotoxin and some
mycotoxins are produced by more than one fungal species.
Often more than one mycotoxin is found on a contaminated
substrate. Factors influencing the presence of mycotoxins in
foods or feeds include environmental conditions related to
storage that can be controlled. Other extrinsic factors such
as climate or intrinsic factors such as fungal strain
specificity, strain variation, and instability of toxigenic
properties are more difficult to control. The challenges in
mycotoxin management are enormous due to the frequency, the
complexity and variability in occurrence with several
aspects make the management and control of mycotoxins
difficult. Monitoring or surveillance of mycotoxin levels in
crops and products is an important management tactic and it
can be implemented at both pre-harvest and post-harvest
stages.
 
Keywords: aflatoxin, mycotoxin, contamination,
moisture level

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