INVESTIGADORES
CHULZE Sofia Noemi
capítulos de libros
Título:
Safety Aspect in Soybean Food and FeedChains: Fungal and Mycotoxins Contamination
Autor/es:
BARROS G.G.; OVIEDO, M.S; RAMIREZ M.L.; CHULZE , S.N
Libro:
Soybean, biochemistry, chemistry and biology
Editorial:
Intech
Referencias:
Año: 2011; p. 7 - 20
Resumen:
Soybean (Glycine max L. Merr.) is an Asiatic leguminous plant cultivated in many parts of
the world for its oil and proteins, which are extensively used in the manufacture of animal
and human foodstuffs (FAO, 2004a; Hepperly, 1985). The production reached 47.5 million
tons during the 2006/2007 harvest season ranking Argentina third as soybean producer in
the world. In Argentina, during the last quarter of the century, soybean production has
increased at an unprecedented rate from a cultivated area of 38.000 hectares in 1970 to 16
million hectares today. Around 70% of the soybean harvested is processed, providing 81%
and 36% of the world´s exported soybean oil and meal, respectively (SAGPyA, 2010).
Soybean is often attacked by fungal infections during cultivation, or post-harvest (in transit
or in storage), significantly affecting its productivity. Seeds and infected harvest debris are
the main sources of primary infections, and the level of seed damage depends on
environmental conditions such as high relative humidity, dew, and temperatures above 25
ºC. These species can be potential mycotoxin producers. Mycotoxins (from myco fungus
and toxin) are relatively low-molecular weight, fungal secondary metabolic products that
may affect exposed vertebrates such as animals in a variety of ways. Mycotoxins are
considered secondary metabolites because they are not necessary for fungal growth and are
simply a product of primary metabolic processes. The functions of mycotoxins have not
been clearly established, but they are believed to play a role in eliminating other
microorganisms competing in the same environment. They are also believed to help
parasitic fungi invade host tissues. The amount of toxins needed to produce adverse health
effects varies widely among toxins, as well as within each persons immune system (Brase et
al., 2009).
Some mycotoxins are carcinogenic, some are vasoactive, and some cause central nervous
system damage. The mycotoxins can be acutely or chronically toxic, or both, depending on
the kind of toxin, the dose, the health, the age and nutritional status of the exposed
individual or animal, and the possible synergistic effects between mycotoxins. The most
frequently studied mycotoxins are produced by species of Aspergillus, Penicillium, Fusarium
the world for its oil and proteins, which are extensively used in the manufacture of animal
and human foodstuffs (FAO, 2004a; Hepperly, 1985). The production reached 47.5 million
tons during the 2006/2007 harvest season ranking Argentina third as soybean producer in
the world. In Argentina, during the last quarter of the century, soybean production has
increased at an unprecedented rate from a cultivated area of 38.000 hectares in 1970 to 16
million hectares today. Around 70% of the soybean harvested is processed, providing 81%
and 36% of the world´s exported soybean oil and meal, respectively (SAGPyA, 2010).
Soybean is often attacked by fungal infections during cultivation, or post-harvest (in transit
or in storage), significantly affecting its productivity. Seeds and infected harvest debris are
the main sources of primary infections, and the level of seed damage depends on
environmental conditions such as high relative humidity, dew, and temperatures above 25
ºC. These species can be potential mycotoxin producers. Mycotoxins (from myco fungus
and toxin) are relatively low-molecular weight, fungal secondary metabolic products that
may affect exposed vertebrates such as animals in a variety of ways. Mycotoxins are
considered secondary metabolites because they are not necessary for fungal growth and are
simply a product of primary metabolic processes. The functions of mycotoxins have not
been clearly established, but they are believed to play a role in eliminating other
microorganisms competing in the same environment. They are also believed to help
parasitic fungi invade host tissues. The amount of toxins needed to produce adverse health
effects varies widely among toxins, as well as within each persons immune system (Brase et
al., 2009).
Some mycotoxins are carcinogenic, some are vasoactive, and some cause central nervous
system damage. The mycotoxins can be acutely or chronically toxic, or both, depending on
the kind of toxin, the dose, the health, the age and nutritional status of the exposed
individual or animal, and the possible synergistic effects between mycotoxins. The most
frequently studied mycotoxins are produced by species of Aspergillus, Penicillium, Fusarium
the world for its oil and proteins, which are extensively used in the manufacture of animal
and human foodstuffs (FAO, 2004a; Hepperly, 1985). The production reached 47.5 million
tons during the 2006/2007 harvest season ranking Argentina third as soybean producer in
the world. In Argentina, during the last quarter of the century, soybean production has
increased at an unprecedented rate from a cultivated area of 38.000 hectares in 1970 to 16
million hectares today. Around 70% of the soybean harvested is processed, providing 81%
and 36% of the world´s exported soybean oil and meal, respectively (SAGPyA, 2010).
Soybean is often attacked by fungal infections during cultivation, or post-harvest (in transit
or in storage), significantly affecting its productivity. Seeds and infected harvest debris are
the main sources of primary infections, and the level of seed damage depends on
environmental conditions such as high relative humidity, dew, and temperatures above 25
ºC. These species can be potential mycotoxin producers. Mycotoxins (from myco fungus
and toxin) are relatively low-molecular weight, fungal secondary metabolic products that
may affect exposed vertebrates such as animals in a variety of ways. Mycotoxins are
considered secondary metabolites because they are not necessary for fungal growth and are
simply a product of primary metabolic processes. The functions of mycotoxins have not
been clearly established, but they are believed to play a role in eliminating other
microorganisms competing in the same environment. They are also believed to help
parasitic fungi invade host tissues. The amount of toxins needed to produce adverse health
effects varies widely among toxins, as well as within each persons immune system (Brase et
al., 2009).
Some mycotoxins are carcinogenic, some are vasoactive, and some cause central nervous
system damage. The mycotoxins can be acutely or chronically toxic, or both, depending on
the kind of toxin, the dose, the health, the age and nutritional status of the exposed
individual or animal, and the possible synergistic effects between mycotoxins. The most
frequently studied mycotoxins are produced by species of Aspergillus, Penicillium, Fusarium
the world for its oil and proteins, which are extensively used in the manufacture of animal
and human foodstuffs (FAO, 2004a; Hepperly, 1985). The production reached 47.5 million
tons during the 2006/2007 harvest season ranking Argentina third as soybean producer in
the world. In Argentina, during the last quarter of the century, soybean production has
increased at an unprecedented rate from a cultivated area of 38.000 hectares in 1970 to 16
million hectares today. Around 70% of the soybean harvested is processed, providing 81%
and 36% of the world´s exported soybean oil and meal, respectively (SAGPyA, 2010).
Soybean is often attacked by fungal infections during cultivation, or post-harvest (in transit
or in storage), significantly affecting its productivity. Seeds and infected harvest debris are
the main sources of primary infections, and the level of seed damage depends on
environmental conditions such as high relative humidity, dew, and temperatures above 25
ºC. These species can be potential mycotoxin producers. Mycotoxins (from myco fungus
and toxin) are relatively low-molecular weight, fungal secondary metabolic products that
may affect exposed vertebrates such as animals in a variety of ways. Mycotoxins are
considered secondary metabolites because they are not necessary for fungal growth and are
simply a product of primary metabolic processes. The functions of mycotoxins have not
been clearly established, but they are believed to play a role in eliminating other
microorganisms competing in the same environment. They are also believed to help
parasitic fungi invade host tissues. The amount of toxins needed to produce adverse health
effects varies widely among toxins, as well as within each persons immune system (Brase et
al., 2009).
Some mycotoxins are carcinogenic, some are vasoactive, and some cause central nervous
system damage. The mycotoxins can be acutely or chronically toxic, or both, depending on
the kind of toxin, the dose, the health, the age and nutritional status of the exposed
individual or animal, and the possible synergistic effects between mycotoxins. The most
frequently studied mycotoxins are produced by species of Aspergillus, Penicillium, Fusarium
Glycine max L. Merr.) is an Asiatic leguminous plant cultivated in many parts of
the world for its oil and proteins, which are extensively used in the manufacture of animal
and human foodstuffs (FAO, 2004a; Hepperly, 1985). The production reached 47.5 million
tons during the 2006/2007 harvest season ranking Argentina third as soybean producer in
the world. In Argentina, during the last quarter of the century, soybean production has
increased at an unprecedented rate from a cultivated area of 38.000 hectares in 1970 to 16
million hectares today. Around 70% of the soybean harvested is processed, providing 81%
and 36% of the world´s exported soybean oil and meal, respectively (SAGPyA, 2010).
Soybean is often attacked by fungal infections during cultivation, or post-harvest (in transit
or in storage), significantly affecting its productivity. Seeds and infected harvest debris are
the main sources of primary infections, and the level of seed damage depends on
environmental conditions such as high relative humidity, dew, and temperatures above 25
ºC. These species can be potential mycotoxin producers. Mycotoxins (from myco fungus
and toxin) are relatively low-molecular weight, fungal secondary metabolic products that
may affect exposed vertebrates such as animals in a variety of ways. Mycotoxins are
considered secondary metabolites because they are not necessary for fungal growth and are
simply a product of primary metabolic processes. The functions of mycotoxins have not
been clearly established, but they are believed to play a role in eliminating other
microorganisms competing in the same environment. They are also believed to help
parasitic fungi invade host tissues. The amount of toxins needed to produce adverse health
effects varies widely among toxins, as well as within each persons immune system (Brase et
al., 2009).
Some mycotoxins are carcinogenic, some are vasoactive, and some cause central nervous
system damage. The mycotoxins can be acutely or chronically toxic, or both, depending on
the kind of toxin, the dose, the health, the age and nutritional status of the exposed
individual or animal, and the possible synergistic effects between mycotoxins. The most
frequently studied mycotoxins are produced by species of Aspergillus, Penicillium, FusariumAspergillus, Penicillium, Fusarium
and Alternaria.
There is an increasing world consumer demand for high quality and inocuous food and
drink products with the lowest possible level of contaminants such as mycotoxins. As a
result, the food industry in the developed world demands raw ingredients of the best
There is an increasing world consumer demand for high quality and inocuous food and
drink products with the lowest possible level of contaminants such as mycotoxins. As a
result, the food industry in the developed world demands raw ingredients of the best
There is an increasing world consumer demand for high quality and inocuous food and
drink products with the lowest possible level of contaminants such as mycotoxins. As a
result, the food industry in the developed world demands raw ingredients of the best
There is an increasing world consumer demand for high quality and inocuous food and
drink products with the lowest possible level of contaminants such as mycotoxins. As a
result, the food industry in the developed world demands raw ingredients of the best
Alternaria.
There is an increasing world consumer demand for high quality and inocuous food and
drink products with the lowest possible level of contaminants such as mycotoxins. As a
result, the food industry in the developed world demands raw ingredients of the best
Soybean
2
quality and that conform to statutory limits where these have been set for mycotoxins.
Because the mycotoxins are unavoidable, it is important to know how the concentrations of
mycotoxins present in raw materials change through the food and feed chains. The
development of prevention strategies today has been predominantly based on using the
HACCP approach and to identify the critical control points in the pre- and post-harvest food
chain. This approach enables strategies for minimizing consumer exposure to be developed
through appropriated management of the products (Sanchis & Magan, 2004; Scudamore
2004).