Aflatoxins in meals

Authors

  • Oswaldo Pesantes Domínguez Universidad de Guayaquil

DOI:

https://doi.org/10.53591/rug.v108i3.427

Keywords:

Aflatoxin, High temperature, Humidity Unsufficient storage, Hepatic Cancer

Abstract

Several grains commonly used in animal and human feeding as corn, rice, wheat, soja and others, could be contaminated by Aspergillis flavus yeast toxic metabolites which usually develop human sicknesses. This contamination is developed during post crop period, carrying and transportation, by unadequated conservation procedures as humidity and high temperature storage. Several reports link direct Aflatoxines relation with hepatic cáncer, however only few meal industries perform quality control techniques to discharge Aflatoxine presence, since there are not legal restrictions or current punish procedures , by this reason, human users follow purchasing and consuming these hazard contaminated grains.

References

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Maza F. Investigación fúngica y aflatoxínica en alimentos de consumo popular en la ciudad de Machala. Tesis de grado. 1990.

Naranjo P. Etiological agents of respiratory allergy in tropical countries of Center and South America. J. Allergy. 1958

RodríguezJ.D., Lazo R.F. Hongos Quesatinofílicos en Ecuador. Rev Rc. Hig. Med. Trop. 1068.

Rojas Valentín y col. “Aflatoxinas en maíz recién cosechado en Panamá. Dpto. de Microbiología, Fac. de Medicina. Universidad de Panamá. 1990.

Sierra B.G, Lazo R.F. Las aflatoxinas y otras micotoxinas en los alimentos y su relación con la salud en nuestro medio. Gquil. Fae. de Medicina y Veterinaria. Univ. Agraria del Ecuador. 2004.

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Published

2010-09-30

How to Cite

Pesantes Domínguez, O. (2010). Aflatoxins in meals. Revista Universidad De Guayaquil, 108(3), 31–34. https://doi.org/10.53591/rug.v108i3.427

Issue

Vol. 108 No. 3 (2010): Julio-Septiembre

Section

Research Articles

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