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Einführung in die Mykotoxin-Problematik

Introduction in mycotoxin problems

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Summary

In Part I the occurrence of mycotoxins is discussed in general terms with emphasis on how they originate in the food, taking full account of presence as secondary contaminants. Further discussions emphasize the occurrence of aflatoxin in foods with a detailed table containing 106 references. Finally, the discussion goes into the factors which influence the formation of mycotoxins and the consequences for the consumer.

Part II is concerned with problems in sampling foods with aflatoxin. Difficulties in sampling arise frome the different levels of aflatoxins present and from their instability in foods. Based on proposals of different investigators, sample quantities of more than 1 kg are recommended. Regulatory agencies expect concrete plans for statistical evaluation similar to those used for determination of salmonellae. It is particularly important that a solution should be found for the sampling of packaged foods so that a fair and reliable control is possible.

Zusammenfassung

Im I. Teil wird allgemein über das Vorkommen der Mykotoxine berichtet, insbesondere über deren Herkunft in Lebensmitteln, wobei auf das Sekundärvorkommen besonders hingewiesen wird. Bei den weiteren Betrachtungen liegt das Schwergewicht auf deco Aflatoxin-Vorkommen in Lebensmitteln mit einer urnfangreichen Tabelle mit 106 Literaturstellen. Abschließend wird auf die Mykotoxinbildung beeinflussenden Faktoren eingegangen und welche Konsequenzen sick daraus für den Menschen ergeben.

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Herrn Prof. Dr. L. Acker, Münster, zum 65. Geburtstag in Verehrung gewidmet

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Vorträge anläßlich der GDCh-Fortbildungskurse über den Aflatoxin-Nachweis in Lebensmitteln 1977 and 1978

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Kiermeier, F. Einführung in die Mykotoxin-Problematik. Z Lebensm Unters Forch 167, 115–127 (1978). https://doi.org/10.1007/BF01136140

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