Effet chez le porcelet d'une exposition à un régime co-contaminé en ...

INTRODUCTIONINTRODUCTIONConsumption of mycotoxin-contaminated food or feed lead to many different toxic effects such ascancer, acute mortality, reproduction disorder or growth impairment in humans and/or animals(Oswald and Comera, 1998). The Food and Agricultural Organization (FAO) estimated that as much as25% of the world’s agricultural commodities are contaminated with mycotoxins. The economic lossesdue to mycotoxins contamination are estimated in billions dollars annually worldwide (Kabak et al,2006).Due to the multiple possible origins of fungal infection, any prevention strategy for fungal andmycotoxin contamination must be carried out at an integrative level all along the food productionchain. Three steps of intervention have been identified. The first step in prevention should occurbefore any fungal infestation; the second step is during the period of fungal invasion of plantmaterial and mycotoxin production; the third step is initiated when the agricultural products havebeen identified as heavily contaminated. Such hazard analysis has some similarity with the HACCPmanagement system of food safety (Jouany, 2007).The efforts must be concentrated on the two first steps since, once mycotoxins are present, it isdifficult to eliminate them in a practical way. However, the prevention of mycotoxin contaminationprior to harvest or during post-harvest and storage is not always possible necessitatingdecontamination before the use of such materials for food and feed purposes. Consequently,developing and implementing efficient detoxification methods became very important.Guidelines for evaluating mycotoxin detoxification and decontamination procedures have beenestablished by the FAO. The process should (1) inactivate, destroy, or remove the mycotoxin; (2) notresult in the deposition of toxic substances, metabolites, or byproducts in the food or feed; (3) retainnutrient value and feed acceptability of the product or commodity; (4) not result in significantalterations of the product’s technological properties; and if possible, (5) destroy fungal spores. Inaddition to these criteria, the process(es) should be readily available, easily utilized, and inexpensive(CAST, 2003).This chapter will present and discuss some of the physical and chemical methods, whichcombined most of the points mentioned above, especially the effectiveness of mycotoxinsdecontamination, the safety of these treatments, and the ability to be used on a commercial scale aswell. Nonetheless, in the following sections are only reviewed approaches assessed in the maizegrain chain and thereby, their efficiencies on mycotoxins that are of the greatest concern for thiscereal : aflatoxins, fumonisins, trichothecenes, zearalenone and ochratoxins.52