New optical biosensing strategies for the analysis of mycotoxins and toxigenic fungi in food
Mycotoxins are a diverse group of low molecular weight compounds produced as secondary metabolites by numerous species of filamentous fungi. This assemblage is chemically and toxigenically rather heterogeneous, but generally these toxins are known to cause disease and death in human and other verteb...
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| Tipo de recurso: | tesis doctoral |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Universidad Complutense de Madrid (UCM) |
| Repositorio: | Docta Complutense |
| Idioma: | español |
| OAI Identifier: | oai:docta.ucm.es:20.500.14352/10739 |
| Acceso en línea: | https://hdl.handle.net/20.500.14352/10739 |
| Access Level: | acceso abierto |
| Palabra clave: | 612.017.4:579.61(043.2) Micotoxinas Mycotoxins Química analítica (Química) 2301 Química Analítica |
| Sumario: | Mycotoxins are a diverse group of low molecular weight compounds produced as secondary metabolites by numerous species of filamentous fungi. This assemblage is chemically and toxigenically rather heterogeneous, but generally these toxins are known to cause disease and death in human and other vertebrates even at low concentrations. Mycotoxigenic fungi grow on a wide range of conditions and they can produce mycotoxins into the matrices on which they grow, often food intended for human consumption or animal feed. As a result of the ubiquitous nature of mycotoxigenic fungi, particularly in temperate and tropical regions of the world, mycotoxin contamination is often inevitable, and some calculations have estimated that approximately 25–50% of world crops are contaminated with these toxins. Although the awareness related to the hazards of mycotoxins as food and feed contaminants is growing, there are no absolute measures available for eliminating mycotoxins from agricultural products. While mycotoxin occurrence in the field can be decreased by good agronomic practices and planting resistant varieties, in the end, analytical methods capable of detecting mycotoxins and toxigenic fungi even at low concentration are of key importance for ensuring food safety... |
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