Title: Myctoxins: Detection and Analysis
Professor Dawit Gizachew Speaking at: The 28th Purdue Water Institute Lecture Series, Friday, October 30, 2015
Abstract: Toxins that exist naturally are major concerns for food safety globally including in the USA. Mycotoxins are toxins that are produced by certain fungi that can grow on a variety of crops.
Some of these mycotoxins include aflatoxins, ochratoxins and Fusarium toxin. In order to determine their effect on both human and animal health, various analytical techniques and methods have been designed.
Methodological approaches including detection techniques, risk assessment, consumption data analysis, and biomarkers of exposure will be discussed. Many countries have adopted regulations to limit the level of mycotoxin exposure, therefore, their presence is not only related to the effect they might have on consumer health, but may also have an impact on world trade. For example, recently the Rapid Alert System for Food and Feed (RASFF) reported that mycotoxins were the main hazard for border rejection in the European Union.
Among these toxins, aflatoxin is one of the most highly toxic metabolite of Aspegillus fungi that can contaminate animal feed. There are different types of aflatoxins including B1, B2, G1 and G2. Aflatoxin B1 (AFB1) is the most toxic form of aflatoxin and it has been found in most feeds and foods and is highly carcinogenic, causing liver cancer in humans. In addition, Cows that consume AFB1-contaminated feed excrete aflatoxin M1 (AFM1) in their milk. This means that milk and other dairy products may contain toxins that pose threat to humans, particularly children who consume it.
Preliminary data on the studies of aflatoxin level in animal feed and milk will be presented.