MYCOTOXINS AND SECURITY OF FOOD PRODUCTS: OBVIOUS AND HIDDEN THREATS

Abstract

Growing losses of food resources in the recent decades which occur at different stages of a product life cycle are an acknowledged fact and need an immediate systematic approach in solving this problem. The key factors determining the insecurity and loss of raw products quality include pathogen contamination and accumulation of mycotoxins and their migration along the trophological chain. This problem is a worldwide societal challenge which can be proved by the creation of the Joint FAO/WHO Expert Committee in 2001. The main targets of the committee are the assessment of risks connected with food additives and evaluation of mycotoxins in food products. Within the last 20 years the global scientific community has been doing widescale research stressing high risks for health connected with mycotoxins effects. Multi-analytical approach which includes bioconjugated and other metabolites of most wide-spread mycotoxins is considered to reflect the global problems connected with the effect of these high-toxic compounds best of all. In 2002 in order to solve the problem of negative effects of mycotoxins on human health and vital ac-tivity the Joint Committee of Experts FAO/WHO and the European committee established the limits of these high-toxic compounds as well as the rules defining the analytical approaches to measuring their level in animal feed and food products. It can serve the starting point of forming the universal concept of minimizing the losses of food resources and producing secure food products on a global scale.