background preloader

Informations générales et fiches toxicologiques

Facebook Twitter

Journal of Occupational Medicine and Toxicology 21/11/19 Global scientific trends on aflatoxin research during 1998–2017: a bibliometric and visualized study. EFSA 09/03/20 Risk assessment of aflatoxins in food. FRONT. MICROBIOL. 17/09/19 Aflatoxins in food and feed: An overview on prevalence, detection and control strategies. INTECH 05/10/11 Aflatoxins and Their Impact on Human and Animal Health: An Emerging Problem. NATIONAL AVIATION UNIVERSITY, KYIV - 2015 - AFLATOXINS AS NATURAL CONTAMINANTS OF IMPORTANT AGRICULTURAL COMMODITIES. CHEMISTRY via INTECH 30/08/17 Aflatoxin - Control, Analysis, Detection and Health Risks. AFLASAFE 19/10/17 Commercialisation catwalk: market-ready Aflasafe® hits ‘The Road out of Poverty’ on the world stage. Food Control Volume 76, June 2017, Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review.

Aflatoxins are mainly produced by certain strains of Aspergillus flavus, which are found in diverse agricultural crops.

Food Control Volume 76, June 2017, Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

In many lower-income countries, aflatoxins pose serious public health issues since the occurrence of these toxins can be considerably common and even extreme. Aflatoxins can negatively affect health of livestock and poultry due to contaminated feeds. Additionally, they significantly limit the development of international trade as a result of strict regulation in high-value markets. EFSA 30/06/09 Effects on public health of an increase of the levels for aflatoxin total from 4 µg/kg to 10 µg/kg for tree nuts other than almonds, hazelnuts and pistachios - Statement of the Panel on Contaminants in the Food Chain. FRONTIERS IN MICROBIOLOGY 23/12/16 Aflatoxins: a global concern for food safety, human health and their management.

1Department of Biotechnology, Yeungnam University, Korea (South) 2Division of Food Science & Postharvest Technology, Indian Agricultural Research Institute, India 3Department of Forestry, North Eastern Regional Institute of Science and Technology (Deemed University), India The aflatoxin producing fungi, Aspergillus spp., are widely spread in nature and have severely contaminated food supplies of humans and animals, resulting in health hazards and even death.

FRONTIERS IN MICROBIOLOGY 23/12/16 Aflatoxins: a global concern for food safety, human health and their management

Therefore, there is great demand for aflatoxins research to develop suitable methods for their quantification, precise detection and control to ensure the safety of consumers’ health. Here, the chemistry and biosynthesis of the mycotoxins is discussed their occurrence and the health hazards to humans and livestock. This review focuses on resources, production, detection and control measures of aflatoxins to ensure food and feed safety. Received: 07 Oct 2016; Accepted: 23 Dec 2016. * Correspondence: Dr. FEMS Microbiol Rev. 2013 Jan;37(1):94-109. Aflatoxins, fumonisins, and trichothecenes: a convergence of knowledge. American Journal of Food and Nutrition, 2015, Vol. 3, No. 1, 12-20 Implication of Aflatoxin Contamination in Agricultural Products. BAÜ Fen Bil. Enst. Dergisi Cilt 17(2) 1-14 (2015) HACCP Sistemi Uygulaması ile Fındık Küspesindeki Aflatoksinin Kontrolü.

JOURNAL OF TOXICOLOGY - 2004 - Cultural Methods for Aflatoxin Detection. CORNELL UNIVERSITY - AFLATOXINS : Occurrence and Health Risks. AFLATOXINS : Occurrence and Health Risks Aflatoxins are toxic metabolites produced by certain fungi in/on foods and feeds.

CORNELL UNIVERSITY - AFLATOXINS : Occurrence and Health Risks.

They are probably the best known and most intensively researched mycotoxins in the world. Agricultural Science - 2013 - The Analysis of a Feed Component Imported into South Africa for Aflatoxin in Relation to Fungal an. Life Science Journal 2013; 10(4) Aflatoxin and Ochratoxin A residues in some meat additives. KANSAS STATE UNIVERSITY - Présentation : Aflatoxin: What is it, and why worry? Indian J.Pharm.Biol.Res. 2013; 1(4):148-151 Aflatoxin Contamination in Agricultural Commodities. BFR 04/03/13 Transfer of aflatoxins to milk, eggs, meat and offal. INTECH 23/01/13 Aflatoxins - Recent Advances and Future Prospects. UNIVERSITE JOSEPH FOURIER - 1983 - Thèse en ligne : Contribution à l'étude des mycotoxines (aflatoxines, ochratoxines, zearaleno.

UNIVERSITE JOSEPH FOURIER - 1983 - Thèse en ligne : Contribution à l'étude des mycotoxines – guatemalt

INTERNATIONAL JOURNAL OF PHARMACEUTICAL SCIENCE AND HEALTH CARE - AVRIL 2012 - AFLATOXIN AND PUBLIC HEALTH – A POPULATION STUDY. INTECH - OCT 2011 - Aflatoxins: Their Measure and Analysis. STUDIES IN MYCOLOGY 30/06/11 Two new aflatoxin producing species, and an overview of Aspergillus section Flavi. Phylogenetic analysis We examined the genetic relatedness of section Flavi isolates using sequence analysis of the ITS region of the ribosomal RNA gene cluster, and parts of the calmodulin and β-tubulin genes.

STUDIES IN MYCOLOGY 30/06/11 Two new aflatoxin producing species, and an overview of Aspergillus section Flavi

During analysis of part of the β-tubulin gene, 561 characters were analysed, among which 223 were found to be phylogenetically informative. One of the 57 MP trees based on partial β-tubulin genes sequences is shown in Fig. 1 (tree length: 544 steps, consistency index: 0.7279, retention index: 0.9051). The calmodulin data set included 583 characters, with 221 parsimony informative characters.

One of the 485 MP trees based on partial calmodulin gene sequences is shown in Fig. 2 (tree length: 557, consistency index: 0.7181, retention index: 0.9026). Phylogenetic analysis of ITS, calmodulin and β-tubulin sequence data indicated that the “A. caelatus” isolate CBS 117616 is closely related to, but phylogenetically distinct from A. caelatus (Figs 1, 2, 3). Fig. 1. Aflatoxine. Un article de Wikipédia, l'encyclopédie libre.


L'aflatoxine est une mycotoxine produite par des champignons proliférant sur des graines conservées en atmosphère chaude et humide. Elle est nuisible aussi bien chez l'homme que chez l'animal, et possède un pouvoir cancérigène élevé. Elle fut découverte en 1960 en Angleterre. Production des aflatoxines[modifier | modifier le code] Les aflatoxines constituent un groupe de 18 composés structurellement proches (un assemblage d'une coumarine et de 3 furannes). Effets généraux des aflatoxines[modifier | modifier le code] Toxicologie[modifier | modifier le code] Le DL50 pour les humains provient d’une extrapolation d’une étude moléculaire et biologique. Aflatoxin. Aflatoxins are naturally occurring mycotoxins that are produced by Aspergillus flavus and Aspergillus parasiticus, species of fungi.


The name was created around 1960 after the discovery that the source of turkey X disease was Aspergillus flavus toxins.[1] Aflatoxins are toxic and among the most carcinogenic substances known.[2] After entering the body, aflatoxins may be metabolized by the liver to a reactive epoxide intermediate or hydroxylated to become the less harmful aflatoxin M1. Major types of aflatoxins and their metabolites[edit] At least 14 different types of aflatoxin are produced in nature.[3] Aflatoxin B1 is considered the most toxic and is produced by both Aspergillus flavus and Aspergillus parasiticus. Aflatoxin G1 and G2 are produced exclusively by A. parasiticus. While the presence of Aspergillus in food products does not always indicate harmful levels of aflatoxin are also present, it does imply a significant risk in consumption. Contamination conditions[edit] INVS 07/11/06 BEH Numéro thématique - Fièvres hémorragiques virales. 2003 - Manuel sur l'application du Système de l'analyse des risques - points critiques pour leur maîtrise (HACCP) pour la.

AFSSA - Rapport final mycotoxines 2009. EFSA 01/07/09 Les aflatoxines dans les denrées alimentaires. Les aflatoxines sont des mycotoxines produites par deux espèces d’Aspergillus, un champignon que l’on trouve surtout dans les régions chaudes et humides.

EFSA 01/07/09 Les aflatoxines dans les denrées alimentaires

Étant donné que les aflatoxines sont reconnues comme génotoxiques et carcinogènes, leur exposition à travers les aliments doit rester la plus faible possible. Les aflatoxines peuvent être présentes dans les aliments tels que les noix, les arachides, le maïs, le riz, les figues et autres aliments secs, les épices, les huiles végétales brutes et les fèves de cacao, suite à une contamination, par le champignon, avant et après la récolte. Différents types d’aflatoxines sont produites dans la nature. L’aflatoxine B1 est la plus fréquente dans les aliments et est celle qui possède les propriétés génotoxiques et carcinogènes les plus puissantes. Elle est produite à la fois par l’Aspergillus flavus et l’Aspergillus parasiticus. Travail de l’EFSA.