Observatorio de I+D+i UPM

Memorias de investigación
Capítulo de libro:
XXXII CURSO DE ESPECIALIZACIÓN FEDNA AVANCES EN NUTRICIÓN Y ALIMENTACIÓN ANIMAL
Año:2016
Áreas de investigación
  • Ciencias naturales y ciencias de la salud,
  • Ciencias de la tierra,
  • Tecnología de alimentos,
  • Ganadería y pesca,
  • Agricultura,
  • Ingenierías
Datos
Descripción
Mycotoxins are naturally occuring secondary metabolites of low molecular weight with diverse chemical structure, produced by fungi, mainly, of the genera Aspergillus, Fusarium and Penicillium. Mycotoxin production may occur during the growth of the crop (e.g., deoxynivalenol, zearalenol, fumonisin) or during the storage of feed or compounded feed (e.g., ochratoxin A, aflatoxin). Field contamination depends strongly on climatic conditions like rainfall, temperature, and humidity. For example, climatic conditions favouring aflatoxin contamination are high temperature, low rainfall and severe drought stress, while Fusarium molds producing toxins like deoxynivalenol (DON) and zearalenone (ZEA) are generally associated with cool and excessively wet growing season (Pinotti et al., 2016) Ochratoxin A producing fungi are usually invading the crops during field growth, but mycotoxin production occurs under unfavorable storage conditions (e.g., temperature, humidity, aeration, insects). While in warmer climates ochratoxin A production is mainly associated with Aspergillus species, in temperate climates the main ochratoxin a producing molds are Penicillium species (Marquardt and Frohlich, 1992). Climatic conditions and growth requirements of the different fungi are explaining the global distribution of mycotoxins, however, within each region mycotoxin occurrence and contamination level between years changes due to the annual weather fluctuation, often times most factors are beyond human control.
Internacional
Si
DOI
Edición del Libro
1
Editorial del Libro
FEDNA
ISBN
978-84-617-5851-7
Serie
Título del Libro
XXXII CURSO DE ESPECIALIZACIÓN FEDNA AVANCES EN NUTRICIÓN Y ALIMENTACIÓN ANIMAL
Desde página
0
Hasta página
0
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Paloma Garcia Rebollar (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Ingeniería de la Calidad Alimentaria
  • Departamento: Producción Agraria
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