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Solar energy is also widely used in the decrease of the amount of aflatoxins from 30—80% in peanut cakes, flakes peanut oil, and olive oils in different parts of the world. High hydrostatic pressure application is another method of inactivating mycotoxins present in food, but the pressure exciting 500 MPa has detrimental effects on the food itself. Fig. 1 — Proposed mechanism for the acidification of aflatoxin B 1 to produce aflatoxin D 1 REFERENCES Allameh, A., Safamehr, A., Mirhadi, S. A., Shivazad, M., Razzag h i - A b y a n e h, M., A f s h a r - N a d e r i, A. (2005): Evaluation of biochemical and production parameters of broiler chicks fed ammonia treated aflatoxin contaminated maize grains. Animal feed science and technology 122 (3—4): 289—301 SEP 1. B a s a p p a, S. C. and S h a n t h a, T. (1996): Methods for detoxification of aflatoxins in foods and feeds — A critical appraisal. Journal of food science and technology-mysore 33 (2): 95—107 Mar-apr. Cazzaniga, D., Basilico, J. C., Gonzalez, R. J., Torres, R. L., de G r e e f, D. M. (2001): Mycotoxins inactivation by extrusion cooking of corn flour. Letters in applied microbiology 33 (2): 144—147 aug. D i a z, G. J., C o r t e s, A., R o l d a n, L. (2005): Evaluation of the efficacy of four feed additives against the adverse effects of T-2 toxin in growing broiler chickens. Journal of applied poultry research 14 (2): 226—231 sum. Elias-Orozco, R., Castellanos-Nava, A., Gaytan-Martinez, M., F i g u e r o a - C a r d e n a s, J. D., L o a r c a - P i n a, G. (2002): Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content. Food additives and contaminants 19 (9): 878—885 sep. F r i e d m a n, M. (1994): Mechanism of Beneficial-Effects of sulfur Amino-acids Sulfur Compounds In Foods. Acc symposium series, 564: 258—277. 33
H a j a r e, S. S., H a j a r e, S. N., S h a r m a, A. (2005): Aflatoxin inactivation using aqueous extract of ajowan (Trachyspermum ammi) seeds. Journal of food science 70 (1): C29—C34 jan-feb. K a r l o v s k y, P. (1999): Biological detoxification of fungal toxins and its use in plant breeding, feed and food production. Nytural toxins 7 (1): 1—23. Mendez-Albores, A., Arambula-Villa, G., Loarea-Pina, M. G. F., Castano-Tostado,E., Moreno-Martinez, E. (2005): Safety and efficacy evaluation of aqueous citric acid to degrade B-aflatoxins in maize. Food and chemical toxicology 43 (2): 233—238 feb. M i c h a e l, D. B u s e r and H a m e d, K. A b b a s. (2002): Effects of Extrusion Temperature and Dwell Time on Aflatoxin Levels in Cottonseed J. agric. food chem., 50 (9), 2556—559. N o r r e d, W. P., V o s s, K. A., B a c o n, C. W., R i l e y, R. T. (1991): Effectiveness of Ammonia Treatment In Detoxification of Fumonisin Contaminated Corn. Food and chemical toxicology 29 (12): 815—819 dec. Norred, W. P., Bacon, C. W., Plattner, R. D., Vesonder, R. F. (1991): Differential Cytotoxicity and Mycotoxin Content Among Isolates of Fusarium-Monoliform. Mycopathologia 115 (1): 37—43 jul. P a r k, D. L. (1993): Perspectives on Mycotoxin Decontamination Procedures. Food additives Aand contaminants 10 (1): 49—60 jan-feb. Trujillo, F. R. M. and Yepez, A. J. M. (2003): Efficacy and stability of ammoniation process as aflatoxin B-1 decontamination technology in rice (Oriza sativa). Archivos latinoamericanos de nutricion 53 (3): 287—292 sep. Wilson, S. C., Brasel, T. L., Martin, J. M., Wu, C., Andriychuk, L., Douglas, D. R., Cobos, L., Straus, D. C. (2005): Efficacy of chlorine dioxide as a gas and in solution in the inactivation of two trichothecene mycotoxins. International journal of toxicology 24 (3): 181—186 may-june. STRATEGIJE KONTROLE I MEHANIZMI INAKTIVACIJE MIKOTOKSINA Faruk Bozoglu Odsek za prehrambeno inÿewerstvo, Bliskoistoåni tehniåki fakultet Ankara, Turska Rezime Kontrola mikotoksina je urgentna potreba današwice jer wihovo prisustvo u hrani i stoånoj hrani ugroÿava zdravqe i ekonomiju u svetskim razmerama. Pored primene posleÿetvenih preventivnih mera, neophodno je razvijati i odgovarajuãe metode detoksifikacije koje sluÿe za inaktivaciju i uklawawe mikotoksina iz kontaminirane hrane, s obzirom na åiwenicu da se toksini stalno proizvode, åak i u toku predÿetvenih faza u proizvodwi useva, naroåito od strane rodova Aspergillus flavus i A. parasiticus. Neki, danas poznati, metodi fiziåke i hemijske detoksifikacije kritiåki su razmatrani u više preglednih radova, sa stanovišta wihovih prednosti i ograniåewa a na osnovu odreðenih usvojenih strategija i nekoliko specifiånih kriterijuma. 34
Page 1: ISSN 0352-4906 | UDK 5/6(082) ZBORN
Page 4 and 5: ISSN 0352-4906 UDK 5/6 (05) MATICA
Page 6 and 7: Aleksandra S. Boåarov-Stanåiã, A
Page 8 and 9: SCIENTIFIC BOARD OF THE THIRD SCIEN
Page 10 and 11: Zbornik Matice srpske za prirodne n
Page 12 and 13: phialide is a conidiation cell with
Page 14 and 15: lineages and specific mycotoxin pro
Page 16: Z e l l e r, K. et al. (2003): Gibb
Page 19 and 20: the results of risk assessment stud
Page 21 and 22: sed trichothecene responses (up to
Page 23 and 24: ing total fumonisins (i.e. sum of F
Page 25 and 26: ELISA Simple sample preparation, in
Page 27 and 28: N a s i r, M. S., J o l l e y, M. E
Page 32 and 33: apparent reduction in fumonisin con
Page 34 and 35: toxin on final BW and BW gain were
Page 38: Razumevawe mehanizama detoksifikaci
Page 41 and 42: cultures and naturally contaminated
Page 43 and 44: RESULTS AND DISCUSSION ELISA and Hi
Page 45 and 46: REFERENCES Anonymous (2004): Rapid
Page 50 and 51: Aspergillus terreus 2 0 8 32 Clados
Page 52: M a n s o u r, N. K. (1986): Zum vo
Page 55 and 56: sive effects. In humans, the consum
Page 57 and 58: 18, high pressure liquid chromatogr
Page 59 and 60: (C.V. = 9.6%). The limit of detecti
Page 61 and 62: The main differences in the perform
Page 63 and 64: REFERENCES A s s o u l i n e - D a
Page 68 and 69: Mycotoxicological research The quan
Page 70 and 71: In Iran, aflatoxin M1 was found in
Page 74 and 75: MATERIAL AND METHODS Microorganisms
Page 76 and 77: Tab. 2 — Biosynthesis of ochratox
Page 78 and 79: CONCLUSION Preliminary analysis of
Page 80: V a r g a, J., R i g ó, K., L a m
Page 83 and 84: Aflatoxins (AFs) B 1, B 2, G 1 and
Page 85 and 86: MATERIALS AND METHODS Mycotoxin con
Page 87 and 88:
Bread (5) CF 20.0 20.0 0 20.0 CI 1.
Page 89 and 90:
MIKOTOKSINI KAO RIZIK U PREHRAMBENI
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Moulds that produce toxins may cont
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soybean meal, soybean grits, soybea
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OTA and ZEA, respectively . J a j i
Page 97 and 98:
Complete mash for dairy cows over 2
Page 99 and 100:
T h i e u, N. Q., O g l e, B., P e
Page 101 and 102:
much more effective (P e r e z - C
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mentation. Part of the sample was c
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The most abundant amino acids in th
Page 107 and 108:
Histidine 78 104 107 110 102 108 67
Page 109 and 110:
c inoculated and spontaneous fermen
Page 111 and 112:
REFERENCES Ancin, C., Ayestaran, B.
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BIOLOŠKA RAZNOVRSNOST KVASACA U SL
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cal area. It contains numerous bioa
Page 117 and 118:
Sensorial evaluation The consumers'
Page 119 and 120:
3). According to their opinion, the
Page 122 and 123:
Zbornik Matice srpske za prirodne n
Page 124 and 125:
not a linear process, however. Init
Page 126:
fermentacionom sistemu BioFlo III f
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