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VOL. 5, ISSUE 3 (2023)
A review Mycotoxins: Extraction, characterization and analysis
Authors
Sowmya K L, Ramalingappa B
Abstract
Mycotoxins are a diverse group of secondary,
occurring naturally, and essentially unavoidable compounds produced by fungi.
They contaminate a range of bakery foods, including bread, buns, biscuits,
Peda, and cake, at any point throughout the baking process.
Mycotoxin-contaminated food and feed can make people and animals poisonous in
an acute or chronic way. The threat to public health has necessitated the
development of methods for the investigation and mycotoxins analysis in food
items. Because mycotoxins have a wide range of structural variations, excellent
chemical stability, and low concentrations in test samples, they require
powerful, effective, and intelligible detection procedures. This review describes
the techniques that have been used successfully to identify and detect
different mycotoxins in food products, including chromatographic and
immunochemical methods as well as cutting-edge, alternative methods like
biosensors, electronic noses, and molecularly imprinted polymers.
To emphasize the significance of sampling and sample handling in the
analytical process, these procedures have been covered in detail.
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Pages:61-66
How to cite this article:
Sowmya K L, Ramalingappa B "A review Mycotoxins: Extraction, characterization and analysis". International Journal of Biotechnology and Microbiology, Vol 5, Issue 3, 2023, Pages 61-66
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