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Team:TU Darmstadt/problem
From 2013.igem.org
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The Problem of Mycotoxins
Mycotoxins produced by mould fungus are present in our daily life and are harmful for humans as well as for animals.
Withe tea incubated 3 days at 30 °C on sabouraud agar.
Grain, coffee, nuts and pulses are some of the foods commonly contaminated. It is estimated that about a quarter of the world’s food crops is affected [1].
The Food and Agriculture Organisation of the United Nations (FAO) and the World Health Organisation (WHO) have developed three benchmarks of risk analysis: risk assessment, risk management and risk communication. Risk assessment involves hazard identification (i.e. type of mycotoxin), hazard characterization (including toxicity and dose-response), exposure assessment (including occurrence in food, levels and amount of food consumed) and risk characterization to assess food safety risks.
Colonies of mold fungi.
Using this information, risk management strategies can be put in place and their performance may be evaluated
[2].
Aflatoxins are one of the most dangerous known mycotoxins with about 20 different types of toxins existing.
Chemical structure of aflatoxin B1.
The most important types of aflatoxin are B1, B2, G1 and G2. The most dangerous is aflatoxin B1, it posseses a high toxicity and is the strongest known carcinogenic natural material. Commonly contaminated foods are corn, rice, sorghum, nuts and a huge amount of spicery.
In the year 2008 the german „Bundesamt für Verbraucherschutz und Lebensmittelsicherheit“ tested 88 different samples of rice and in 6.8% of the samples aflatoxin B1 was found. The highest acceptable amount in europe is 2.0μg/kg and in 1.1% of those rice samples a higher amount of aflatoxin B1 was determined.
The three benchmarks are all covered by the detection system we have developed.
Chemical structure of fumonisin B1.
For further information on the today standard of dealing with the thread of mycotoxines visit:
- Impact of Mycotoxins on Sub-Saharan Africa: Nigeria as a Case Study
- A Framework for Assessing and Prioritising Mycotoxin Risks
