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Mycotoxin incidence in southeastern European countries: implications for the food supply chain
Milićević, Dragan
Pleadin, Jelka
Mycotoxins are chemical hazards of microbiological origin, produced mainly by filamentous fungi such as secondary metabolites. Fungal and mycotoxin food contamination results in lower product quality and nutritional losses and can significantly compromise food safety, especially in low- and middle-income countries. Analyses of food and feed carried out in southeastern European countries in recent decades have revealed the presence of mycotoxins, such as aflatoxins (AFs), ochratoxin A (OTA), fumonisins (FUMs), type A trichothecenes (TCTs), T-2 and HT-2 toxin (T-2/HT-2), type B TCTs, deoxynivalenol (DON), patulin (PAT) and Alternaria toxins, with varying distribution patterns and in variable oncentrations, dependent on the affected region and agricultural season. Thus, mycotoxin contamination of food and feed has a considerable impact on food safety, regional and international trade, national economies and public health. The role of mycotoxins has been recognized in the etiological background of several diseases, particularly non-communicable ones, including malignancies. Furthermore, mycotoxin contamination directly reduces food availability and increases its costs, contributing to hunger, malnutrition and growth impairment. Due to its negative impacts on public health and economy, mycotoxin contamination will continue to be a large public health challenge that must be addressed by producers, regulatory agencies, the research community and consumers. This review aims to provide an up-to-date overview of the prevalence of mycotoxins in food and feed in the countries of southeastern Europe and to discuss their impacts on food supply chains and food system sustainability in these countries.
engleski
2022
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mycotoxins, southeastern European countries, prevalence, public health, sustainable food systems