Fungi are widely used in the fermented food industry, but many fungi also produce mycotoxins, which can cause food contamination. Especially since the discovery of aflatoxin with strong carcinogenicity in the 1960s, the contamination of food by fungi and mycotoxins has attracted increasing attention. Mycotoxins not only have strong acute toxicity and chronic toxicity, but also have carcinogenic, teratogenic and mutagenic properties, such as aflatoxin produced by Aspergillus flavus and Aspergillus parasiticus, and Claviceps purpurea. ) produced ergot alkaloids, and Aspergillus versicolor (Aspergillus versicolor), Aspergillus nidulans (Aspergillus nidulans) produced Aspergillus versicolor, etc. The toxicity of mycotoxins can be divided into neurotoxicity, liver toxicity, kidney toxicity, cytotoxicity, etc. For example, aflatoxin has strong liver toxicity and can cause liver cancer.
Common toxigenic fungi include Aspergillus, Penicillium, Fusarium, Alternaria and the like. Because fungi need a certain temperature and humidity to grow and reproduce and produce toxins, fungal food poisoning often has obvious seasonal and regional characteristics. The pollution of aflatoxin B1 in food in northern my country is relatively low, while it is more serious in the areas along the Yangtze River and south of the Yangtze River. A survey found that the incidence of liver cancer and other cancers has a certain relationship with the local grain mildew phenomenon.
The harm of fungal pollution to people cannot be ignored. It is necessary to strengthen the corresponding supervision and inspection work.
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