The most important mycotoxins produced by fungi include
1- Aflatoxin الافلاتوكسن
2- Fusarium toxins سموم الفيوزاريوم
3- Stachybotrys toxins سموم ستاكاي بوترس
4- Aspergillus and penicillium mycotoxins سموم الفطرين الأسبرجلص والبنيسليوم
Mycotoxins general account, types & importancevaishalidandge3
This document provides an overview of mycotoxins, which are toxic secondary metabolites produced by fungi. It discusses several major types of mycotoxins including aflatoxins, ochratoxin, citrinin, ergot alkaloids, patulin, and fusarium toxins. It describes the fungi that produce each mycotoxin, the foods they are often found in, and their toxic effects in humans and animals. The production of mycotoxins depends on environmental conditions and they can contaminate foods, indoor environments, animal feed, and pose health risks like liver cancer if exposed through the diet.
Fungi that grow on crops can produce toxic substances called mycotoxins. Hundreds of mycotoxins have been identified from fungi such as Aspergillus, Fusarium, and Penicillium. Mycotoxins can contaminate foods and animal feeds, posing risks to human and animal health like cancer. Symptoms range from acute toxicity to long term effects. Regulatory limits aim to manage mycotoxin levels and prevent outbreaks.
Toxins of fungal origin( Mycotoxins) effecting livestock and poultry PPT.pptxVivekkumar707679
Brief overview of various mycotoxins a serious etiological factors causing disease in various species of livestock and poultry. This presentation includes the mechanism of toxicity of various toxins of fungal origin in concise form. Important mycotoxins in livestock and poultry are covered such as: Aflatoxins, ergot poisoning, pithomycotoxicosis, Ochratoxicosis, fescue poisoning etc.
metabolites affecting seed quality and human, plant and animal healthKapil Agrawal
Toxic metabolites produced by microorganisms can negatively impact seed quality, plant and animal health. Mycotoxins, which are toxic secondary metabolites produced by fungi, commonly contaminate crops like cereals and can reduce seed germination and vigor. Important mycotoxins include aflatoxins, ochratoxin, citrinin, ergot alkaloids, and fumonisins. Factors like host susceptibility, pathogen virulence, environmental conditions, and agronomic practices can influence mycotoxin production. Contamination has consequences for human and animal health as well as international trade. Integrated management strategies are needed to safeguard food and feed supplies from the adverse effects of mycotox
Fungi that infect agricultural crops and foods can produce toxic substances called mycotoxins. When people or animals consume foods contaminated with mycotoxins, they can develop mycotoxicoses or diseases. Common fungi like Aspergillus, Penicillium, and Fusarium produce important mycotoxins like aflatoxins, ochratoxins, and Fusarium toxins. These mycotoxins can cause acute or chronic illnesses in humans and livestock depending on dosage. Mycotoxicoses remain a serious threat to health globally, especially in developing nations where subsistence farmers consume moldy crops.
This document discusses toxigenic fungi in poultry feed and methods for their detection. It provides background on several toxigenic fungal genera (Fusarium, Alternaria, Aspergillus, Penicillium) that commonly contaminate crops and produce dangerous mycotoxins. Mycotoxins like aflatoxins and fumonisins are highlighted for their toxicity in humans and livestock. The document outlines methods for isolating fungi from feed, identifying them microscopically and molecularly, and detecting mycotoxins chemically by HPLC. The aims of the study are to detect toxigenic fungi in poultry feed, identify them molecularly, investigate myc
This document discusses toxigenic fungi in poultry feed and methods for their detection. It describes several common toxigenic fungi like Fusarium, Alternaria, Aspergillus, Penicillium that can contaminate feed and produce dangerous mycotoxins. Mycotoxins can sicken or kill poultry and pose health risks to humans who consume contaminated poultry or eggs. The document outlines methods for identifying fungi, detecting mycotoxins, and preventing fungal growth in feed through proper storage conditions, insect control, and fungicide use. The aim of the study is to analyze poultry feed for the presence of toxigenic fungi and mycotoxins and
1. Food toxins are naturally occurring substances produced by organisms like fungi, algae, plants and bacteria that can be harmful to humans even in small doses. Common food toxins include glycoalkaloids in potatoes and cyanogenic glycosides in foods like apricots and almonds.
2. Symptoms of food toxin poisoning generally begin within 8-10 hours and include nausea, vomiting, stomach cramps and diarrhea. In severe cases, neurological disorders and even death can occur. Cooking does not always inactivate toxins.
3. Other natural toxicants discussed include goitrogens in cruciferous vegetables which can cause iodine deficiency, toxins in mushrooms which damage the liver and kid
Mycotoxins general account, types & importancevaishalidandge3
This document provides an overview of mycotoxins, which are toxic secondary metabolites produced by fungi. It discusses several major types of mycotoxins including aflatoxins, ochratoxin, citrinin, ergot alkaloids, patulin, and fusarium toxins. It describes the fungi that produce each mycotoxin, the foods they are often found in, and their toxic effects in humans and animals. The production of mycotoxins depends on environmental conditions and they can contaminate foods, indoor environments, animal feed, and pose health risks like liver cancer if exposed through the diet.
Fungi that grow on crops can produce toxic substances called mycotoxins. Hundreds of mycotoxins have been identified from fungi such as Aspergillus, Fusarium, and Penicillium. Mycotoxins can contaminate foods and animal feeds, posing risks to human and animal health like cancer. Symptoms range from acute toxicity to long term effects. Regulatory limits aim to manage mycotoxin levels and prevent outbreaks.
Toxins of fungal origin( Mycotoxins) effecting livestock and poultry PPT.pptxVivekkumar707679
Brief overview of various mycotoxins a serious etiological factors causing disease in various species of livestock and poultry. This presentation includes the mechanism of toxicity of various toxins of fungal origin in concise form. Important mycotoxins in livestock and poultry are covered such as: Aflatoxins, ergot poisoning, pithomycotoxicosis, Ochratoxicosis, fescue poisoning etc.
metabolites affecting seed quality and human, plant and animal healthKapil Agrawal
Toxic metabolites produced by microorganisms can negatively impact seed quality, plant and animal health. Mycotoxins, which are toxic secondary metabolites produced by fungi, commonly contaminate crops like cereals and can reduce seed germination and vigor. Important mycotoxins include aflatoxins, ochratoxin, citrinin, ergot alkaloids, and fumonisins. Factors like host susceptibility, pathogen virulence, environmental conditions, and agronomic practices can influence mycotoxin production. Contamination has consequences for human and animal health as well as international trade. Integrated management strategies are needed to safeguard food and feed supplies from the adverse effects of mycotox
Fungi that infect agricultural crops and foods can produce toxic substances called mycotoxins. When people or animals consume foods contaminated with mycotoxins, they can develop mycotoxicoses or diseases. Common fungi like Aspergillus, Penicillium, and Fusarium produce important mycotoxins like aflatoxins, ochratoxins, and Fusarium toxins. These mycotoxins can cause acute or chronic illnesses in humans and livestock depending on dosage. Mycotoxicoses remain a serious threat to health globally, especially in developing nations where subsistence farmers consume moldy crops.
This document discusses toxigenic fungi in poultry feed and methods for their detection. It provides background on several toxigenic fungal genera (Fusarium, Alternaria, Aspergillus, Penicillium) that commonly contaminate crops and produce dangerous mycotoxins. Mycotoxins like aflatoxins and fumonisins are highlighted for their toxicity in humans and livestock. The document outlines methods for isolating fungi from feed, identifying them microscopically and molecularly, and detecting mycotoxins chemically by HPLC. The aims of the study are to detect toxigenic fungi in poultry feed, identify them molecularly, investigate myc
This document discusses toxigenic fungi in poultry feed and methods for their detection. It describes several common toxigenic fungi like Fusarium, Alternaria, Aspergillus, Penicillium that can contaminate feed and produce dangerous mycotoxins. Mycotoxins can sicken or kill poultry and pose health risks to humans who consume contaminated poultry or eggs. The document outlines methods for identifying fungi, detecting mycotoxins, and preventing fungal growth in feed through proper storage conditions, insect control, and fungicide use. The aim of the study is to analyze poultry feed for the presence of toxigenic fungi and mycotoxins and
1. Food toxins are naturally occurring substances produced by organisms like fungi, algae, plants and bacteria that can be harmful to humans even in small doses. Common food toxins include glycoalkaloids in potatoes and cyanogenic glycosides in foods like apricots and almonds.
2. Symptoms of food toxin poisoning generally begin within 8-10 hours and include nausea, vomiting, stomach cramps and diarrhea. In severe cases, neurological disorders and even death can occur. Cooking does not always inactivate toxins.
3. Other natural toxicants discussed include goitrogens in cruciferous vegetables which can cause iodine deficiency, toxins in mushrooms which damage the liver and kid
Mycotoxins are toxic compounds produced by molds that can contaminate poultry feed and negatively impact bird health. The major mycotoxins of concern are aflatoxins, ochratoxins, trichothecenes, zearalenone, and fumonisin. Aflatoxins cause liver damage and are carcinogenic; ochratoxins damage the kidneys; trichothecenes suppress the immune system; zearalenone has estrogenic effects; and fumonisin causes neurological issues. Preventing mycotoxin contamination involves proper storage of feed with low moisture, temperature, and insect control.
Toxicology of drugs and pesticides classification,history,mechanism of actio...Muhammad Amir Sohail
Organophosphate pesticides work by overstimulating the nervous system through excess acetylcholine. This can cause symptoms like headaches, convulsions, and potentially coma. Long-term exposure is also linked to reproductive effects like reduced semen quality in men and menstrual issues in women. DDT was widely used as an insecticide but bioaccumulates in animals and causes eggshell thinning, among other issues. Pesticide residues remain on foods and can build up in the body over time.
This document discusses natural toxic substances found in foods of plant and animal origin. It describes 10 categories of natural plant toxins including glycoalkaloids in potatoes, phenolic substances in citrus fruits, cyanogenic glycosides in seeds and kernels of fruits, and mycotoxins in cereals and nuts. It also discusses 6 types of natural marine toxins produced by algae including phycotoxins, ciguatoxin, and tetrodotoxin poisoning. Cooking does not reduce the risk of toxins that are heat-stable, so prevention focuses on proper handling and storage of seafood and avoiding toxic parts of plants and animals.
Mycotoxins are toxic chemicals produced by fungi that colonize crops. Major mycotoxins that cause illness include aflatoxin, citrinin, fumonisins, ochratoxin A, patulin, trichothecenes, zearalenone, and ergot alkaloids. Aflatoxins produced by Aspergillus flavus and Aspergillus parasiticus on crops like corn and peanuts can cause liver damage and immunosuppression. Ergot alkaloids from fungi like Claviceps species on grains lead to gangrene or neurological effects known as ergotism. Mycotoxins can sicken or kill both humans and livestock.
Dr. Babasaheb Nagurao Kumbhar discusses mycotoxins, which are toxic substances produced by fungi that grow on crops. Some key points:
- Mycotoxins are secondary metabolites of fungi that are toxic to other organisms. Unlike bacterial toxins, they are not usually detectable by immune systems.
- Over 300 mycotoxins are known. Major ones of concern include aflatoxins, deoxynivalenol, zearalenone, fumonisin, T-2 toxin, and ochratoxin A.
- Factors like temperature, moisture levels, and storage conditions can favor mycotoxin production. Common toxigenic fungi
This presentation explains about the concept of food intoxication. The toxins produced by the microbes in food (fungal) and toxins present in the food stuff were provided. The information about the diseases caused by such toxins were disclosed.
Microbial toxins are toxins produced by microorganisms like bacteria, viruses and fungi. Bacterial toxins can be exotoxins, which are secreted, or endotoxins, which are part of the bacterial cell membrane. Clostridium tetani produces tetanospasmin toxin which causes tetanus, while Clostridium botulinum produces botulinum neurotoxins that cause botulism. Mycotoxins are toxins produced by fungi that can grow on foods and cause illness. Aflatoxins produced by Aspergillus can cause liver damage. Bacillus thuringiensis is a bacterium that produces crystal toxins that target insect larvae and has been
This document discusses microbial food spoilage caused by bacteria, fungi, and algae. It describes how various microorganisms can spoil meat, dairy, fruits, vegetables, grains, and citrus products or juices through processes like acid production, putrefaction, and enzyme secretion. Certain fungi like Aspergillus and Fusarium can also produce toxic compounds called aflatoxins and fumonisins that are carcinogenic to humans and animals. Algal blooms in shellfish and fish contaminate them with neurotoxins that can cause symptoms like amnesia, diarrhea, and paralysis in humans. The favorable conditions for microbial growth and various spoilage organisms across different food types are outlined.
Comparative analysis on food infections and food intoxicationsProximaDhiman
This document provides a comparative analysis of food infections and food intoxications. It defines foodborne diseases as illnesses caused by consuming contaminated food or water. There are two main types of foodborne diseases: food infections caused by pathogenic microbes like bacteria, viruses, and parasites; and food intoxications caused by toxins produced by microbes or present in plants, animals, or added chemicals. Food infections spread from person to person but intoxications do not. Common forms of food infections are caused by bacteria like Salmonella and E. coli, while intoxications can result from toxins in foods like ciguatera fish poisoning or mycotoxins produced by molds. Proper food handling and hygiene can help prevent contamination
Bacterial toxins can come from a variety of sources including soil, food, and intestinal tracts of animals. They are classified based on their activity (emetic, neurotoxic, enterotoxic) and origin (exotoxins and endotoxins). Common pathogenic bacteria that produce toxins include Bacillus cereus, Clostridium botulinum, C. perfringens, Staphylococcus aureus, and cyanobacteria. Their toxins can cause illnesses like botulism, food poisoning, and toxic shock syndrome. While harmful, some bacterial toxins are being investigated for potential medical applications in cancer treatment and pest control.
This document summarizes various types of biotoxins, including plant toxins, animal toxins, and seafood toxins. It discusses plants containing atropine like deadly nightshade, thorn apple, and henbane, which can cause symptoms like dry mouth, blurred vision, and hallucinations if ingested. Animal toxins from spiders, snakes, and fish are also examined, explaining how their neurotoxic or necrotic venoms work and the pathology of envenomations. Finally, toxins from consuming seafood like ciguatoxin and tetrodotoxin are outlined, noting they can paralyze breathing muscles and cause symptoms like nausea and numbness.
This document provides information about food spoilage. It defines food spoilage as any undesirable changes in a food's appearance, smell, or taste that make it unacceptable for consumption. Food spoilage can be caused by physical, chemical, or microbial factors. The major causes of food spoilage include the activities of microorganisms, enzymes, insects/rodents, temperature fluctuations, moisture levels, and environmental factors like light. Eating spoiled food can cause food poisoning due to bacteria like Salmonella, E. coli, C. botulinum. Proper food handling and storage techniques can help prevent spoilage.
Food poisoning is caused by consuming contaminated food or water containing harmful bacteria, viruses, parasites or toxins. Common symptoms include nausea, vomiting, abdominal cramps and diarrhea. Major causative agents are Salmonella, E. coli, Clostridium perfringens and Staphylococcus aureus bacteria. Treatment focuses on rehydration and can include oral rehydration solutions, intravenous fluids or anti-diarrheal medications. Prevention emphasizes proper food handling like thorough cooking, separating raw and cooked foods, refrigerating leftovers, and cleaning surfaces and utensils.
TSE/BSE is a type of disease affected to the animals which may transmit to the humans if any products obtained by the disease caused animal may affect to humans also
The many biologic products are expracted from the animal source so before the extraction the animal should be tested for TSE/BSE organism in their source/Body
This document discusses various mycotoxins, which are toxic substances produced by molds. It describes the major genera of molds (Aspergillus, Penicillium, Fusarium) that produce mycotoxins. The main mycotoxins discussed are aflatoxins, patulin, ochratoxin, luteoskyrin, sterigmatocystin, penicillic acid, and roquefortine. Aflatoxins and ochratoxin are particularly toxic and carcinogenic, especially affecting the liver, while others like patulin and penicillic acid also demonstrate carcinogenic properties. The document provides details on the fungi that produce each mycotoxin, their
of all the ways we see animals are producing toxicity in humans, we can also observe the other aspect of this issue that such toxicity is arising all due to the human negligence. the only way to enjoy full nourishment from foods of animal origin is to STOP BEING NEGLECTING towards other species on earth.
This document discusses several types of meat borne intoxications caused by toxins produced by bacteria. It provides details on Clostridium botulinum, which produces the most potent neurotoxin known and can cause botulism from consuming contaminated meat. It also discusses Staphylococcus aureus, which can produce enterotoxins in meat that cause vomiting within 1-6 hours. Bacillus cereus and Clostridium perfringens are also covered, which can contaminate meat and produce emetic or diarrheal toxins upon consumption. The document emphasizes proper food handling and cooking to prevent the growth and toxin production of these pathogenic bacteria in meat.
Natural toxins are found in some foods and can pose health risks if consumed in large quantities. Some key points:
- Toxins originate from plants or animals and include glycoalkaloids in potatoes, cyanogenic glycosides in fruits, mycotoxins in cereals, and marine toxins in some fish.
- Symptoms depend on the toxin but can include nausea, vomiting, diarrhea, and in severe cases, neurological effects or death.
- Risks can be mitigated by proper handling of foods to avoid contamination, including peeling fruits and vegetables, properly storing and cooking fish, and avoiding moldy crops. Education is important to reduce exposure to natural toxic substances in food.
This document summarizes different types of mycotoxins including citrinin and ochratoxin, aflatoxins, ergot, and fescue. It describes the fungi that produce each mycotoxin, their toxicokinetics and mechanisms of action, associated clinical signs and diseases, methods of diagnosis, and available treatments. Mycotoxins are toxic secondary fungal metabolites that can cause illness in humans and animals when ingested. They are an important concern for food safety and animal health.
Mycotoxins are toxic compounds produced by molds that can contaminate poultry feed and negatively impact bird health. The major mycotoxins of concern are aflatoxins, ochratoxins, trichothecenes, zearalenone, and fumonisin. Aflatoxins cause liver damage and are carcinogenic; ochratoxins damage the kidneys; trichothecenes suppress the immune system; zearalenone has estrogenic effects; and fumonisin causes neurological issues. Preventing mycotoxin contamination involves proper storage of feed with low moisture, temperature, and insect control.
Toxicology of drugs and pesticides classification,history,mechanism of actio...Muhammad Amir Sohail
Organophosphate pesticides work by overstimulating the nervous system through excess acetylcholine. This can cause symptoms like headaches, convulsions, and potentially coma. Long-term exposure is also linked to reproductive effects like reduced semen quality in men and menstrual issues in women. DDT was widely used as an insecticide but bioaccumulates in animals and causes eggshell thinning, among other issues. Pesticide residues remain on foods and can build up in the body over time.
This document discusses natural toxic substances found in foods of plant and animal origin. It describes 10 categories of natural plant toxins including glycoalkaloids in potatoes, phenolic substances in citrus fruits, cyanogenic glycosides in seeds and kernels of fruits, and mycotoxins in cereals and nuts. It also discusses 6 types of natural marine toxins produced by algae including phycotoxins, ciguatoxin, and tetrodotoxin poisoning. Cooking does not reduce the risk of toxins that are heat-stable, so prevention focuses on proper handling and storage of seafood and avoiding toxic parts of plants and animals.
Mycotoxins are toxic chemicals produced by fungi that colonize crops. Major mycotoxins that cause illness include aflatoxin, citrinin, fumonisins, ochratoxin A, patulin, trichothecenes, zearalenone, and ergot alkaloids. Aflatoxins produced by Aspergillus flavus and Aspergillus parasiticus on crops like corn and peanuts can cause liver damage and immunosuppression. Ergot alkaloids from fungi like Claviceps species on grains lead to gangrene or neurological effects known as ergotism. Mycotoxins can sicken or kill both humans and livestock.
Dr. Babasaheb Nagurao Kumbhar discusses mycotoxins, which are toxic substances produced by fungi that grow on crops. Some key points:
- Mycotoxins are secondary metabolites of fungi that are toxic to other organisms. Unlike bacterial toxins, they are not usually detectable by immune systems.
- Over 300 mycotoxins are known. Major ones of concern include aflatoxins, deoxynivalenol, zearalenone, fumonisin, T-2 toxin, and ochratoxin A.
- Factors like temperature, moisture levels, and storage conditions can favor mycotoxin production. Common toxigenic fungi
This presentation explains about the concept of food intoxication. The toxins produced by the microbes in food (fungal) and toxins present in the food stuff were provided. The information about the diseases caused by such toxins were disclosed.
Microbial toxins are toxins produced by microorganisms like bacteria, viruses and fungi. Bacterial toxins can be exotoxins, which are secreted, or endotoxins, which are part of the bacterial cell membrane. Clostridium tetani produces tetanospasmin toxin which causes tetanus, while Clostridium botulinum produces botulinum neurotoxins that cause botulism. Mycotoxins are toxins produced by fungi that can grow on foods and cause illness. Aflatoxins produced by Aspergillus can cause liver damage. Bacillus thuringiensis is a bacterium that produces crystal toxins that target insect larvae and has been
This document discusses microbial food spoilage caused by bacteria, fungi, and algae. It describes how various microorganisms can spoil meat, dairy, fruits, vegetables, grains, and citrus products or juices through processes like acid production, putrefaction, and enzyme secretion. Certain fungi like Aspergillus and Fusarium can also produce toxic compounds called aflatoxins and fumonisins that are carcinogenic to humans and animals. Algal blooms in shellfish and fish contaminate them with neurotoxins that can cause symptoms like amnesia, diarrhea, and paralysis in humans. The favorable conditions for microbial growth and various spoilage organisms across different food types are outlined.
Comparative analysis on food infections and food intoxicationsProximaDhiman
This document provides a comparative analysis of food infections and food intoxications. It defines foodborne diseases as illnesses caused by consuming contaminated food or water. There are two main types of foodborne diseases: food infections caused by pathogenic microbes like bacteria, viruses, and parasites; and food intoxications caused by toxins produced by microbes or present in plants, animals, or added chemicals. Food infections spread from person to person but intoxications do not. Common forms of food infections are caused by bacteria like Salmonella and E. coli, while intoxications can result from toxins in foods like ciguatera fish poisoning or mycotoxins produced by molds. Proper food handling and hygiene can help prevent contamination
Bacterial toxins can come from a variety of sources including soil, food, and intestinal tracts of animals. They are classified based on their activity (emetic, neurotoxic, enterotoxic) and origin (exotoxins and endotoxins). Common pathogenic bacteria that produce toxins include Bacillus cereus, Clostridium botulinum, C. perfringens, Staphylococcus aureus, and cyanobacteria. Their toxins can cause illnesses like botulism, food poisoning, and toxic shock syndrome. While harmful, some bacterial toxins are being investigated for potential medical applications in cancer treatment and pest control.
This document summarizes various types of biotoxins, including plant toxins, animal toxins, and seafood toxins. It discusses plants containing atropine like deadly nightshade, thorn apple, and henbane, which can cause symptoms like dry mouth, blurred vision, and hallucinations if ingested. Animal toxins from spiders, snakes, and fish are also examined, explaining how their neurotoxic or necrotic venoms work and the pathology of envenomations. Finally, toxins from consuming seafood like ciguatoxin and tetrodotoxin are outlined, noting they can paralyze breathing muscles and cause symptoms like nausea and numbness.
This document provides information about food spoilage. It defines food spoilage as any undesirable changes in a food's appearance, smell, or taste that make it unacceptable for consumption. Food spoilage can be caused by physical, chemical, or microbial factors. The major causes of food spoilage include the activities of microorganisms, enzymes, insects/rodents, temperature fluctuations, moisture levels, and environmental factors like light. Eating spoiled food can cause food poisoning due to bacteria like Salmonella, E. coli, C. botulinum. Proper food handling and storage techniques can help prevent spoilage.
Food poisoning is caused by consuming contaminated food or water containing harmful bacteria, viruses, parasites or toxins. Common symptoms include nausea, vomiting, abdominal cramps and diarrhea. Major causative agents are Salmonella, E. coli, Clostridium perfringens and Staphylococcus aureus bacteria. Treatment focuses on rehydration and can include oral rehydration solutions, intravenous fluids or anti-diarrheal medications. Prevention emphasizes proper food handling like thorough cooking, separating raw and cooked foods, refrigerating leftovers, and cleaning surfaces and utensils.
TSE/BSE is a type of disease affected to the animals which may transmit to the humans if any products obtained by the disease caused animal may affect to humans also
The many biologic products are expracted from the animal source so before the extraction the animal should be tested for TSE/BSE organism in their source/Body
This document discusses various mycotoxins, which are toxic substances produced by molds. It describes the major genera of molds (Aspergillus, Penicillium, Fusarium) that produce mycotoxins. The main mycotoxins discussed are aflatoxins, patulin, ochratoxin, luteoskyrin, sterigmatocystin, penicillic acid, and roquefortine. Aflatoxins and ochratoxin are particularly toxic and carcinogenic, especially affecting the liver, while others like patulin and penicillic acid also demonstrate carcinogenic properties. The document provides details on the fungi that produce each mycotoxin, their
of all the ways we see animals are producing toxicity in humans, we can also observe the other aspect of this issue that such toxicity is arising all due to the human negligence. the only way to enjoy full nourishment from foods of animal origin is to STOP BEING NEGLECTING towards other species on earth.
This document discusses several types of meat borne intoxications caused by toxins produced by bacteria. It provides details on Clostridium botulinum, which produces the most potent neurotoxin known and can cause botulism from consuming contaminated meat. It also discusses Staphylococcus aureus, which can produce enterotoxins in meat that cause vomiting within 1-6 hours. Bacillus cereus and Clostridium perfringens are also covered, which can contaminate meat and produce emetic or diarrheal toxins upon consumption. The document emphasizes proper food handling and cooking to prevent the growth and toxin production of these pathogenic bacteria in meat.
Natural toxins are found in some foods and can pose health risks if consumed in large quantities. Some key points:
- Toxins originate from plants or animals and include glycoalkaloids in potatoes, cyanogenic glycosides in fruits, mycotoxins in cereals, and marine toxins in some fish.
- Symptoms depend on the toxin but can include nausea, vomiting, diarrhea, and in severe cases, neurological effects or death.
- Risks can be mitigated by proper handling of foods to avoid contamination, including peeling fruits and vegetables, properly storing and cooking fish, and avoiding moldy crops. Education is important to reduce exposure to natural toxic substances in food.
This document summarizes different types of mycotoxins including citrinin and ochratoxin, aflatoxins, ergot, and fescue. It describes the fungi that produce each mycotoxin, their toxicokinetics and mechanisms of action, associated clinical signs and diseases, methods of diagnosis, and available treatments. Mycotoxins are toxic secondary fungal metabolites that can cause illness in humans and animals when ingested. They are an important concern for food safety and animal health.
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LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
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more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
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The utilization of land is impacted by human needs and environmental factors. In countries
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to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
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providing crucial environmental data for scientific, resource management, policy purposes, and
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Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
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changes, conversion trends, and other related patterns. The spatial dimensions of land use and
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9
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2. Aflatoxin االفالتوكسن
This poison is produced by a fungus
(Aspergillus flavus فليفص )أسبرجلص The name is
derived from the name of the fungus producing him,
where the word Aflatoxin It consists of three
sections : -
• A = Short Sex Asprrgillus
• fla = Short for type flavus
• toxin = Means poison
3. This poison is found in :-
• Cereals and most legume seeds are infected at a relatively
low concentration of about 50 ppb and may be nontoxic.
• Peanuts, cotton seeds, fish meat, copra dried pulp.
• This can lead to liver cancer when you take those pills and
nuts infected in small amounts and constantly.
In the form of weakness and abortion - lack of growth -
nausea - loss of appetite - predisposition to other diseases
4. Fusarium toxins الفيوزاريوم سموم
This is known as F-2, produced by the following fungi :-
• Fusarium roseum روزيوم فيوزاريوم
• Fusarium tricinctum ترسنكتم فيوزاريوم
• Fusarium moniliform مونوليفورم فيوزاريوم
• Fusarium oxysporum اوسبوريوم أوكسي فيوزاريوم
This poison is more toxic to animals when they eat a food
containing it causes deformities and deterioration in the
reproductive system, known as Estrogenic syndrome
استروجينك
سيندروم
A -
وتدهور تشوهات
الجهاز في
التناسلي
5. B -
The most common type is known as (T2-mycotoxin), and is
produced by a number of fungi listed above. Also found
some types of this toxin produced in food infected with the
following fungi : - • Cephalosporium سيفالوسبوريوم
• Trichoderma تريكوديرما
• Mycothecium مايكوثيسيم
• Stachybotrys بوترس ستكاي
6. It causes many symptoms such as:-
laziness , Idle, deterioration of bone brain cells,
deterioration of lymph nodes and intestines, diarrhea,
bleeding and death.
الكسل
,
الخمول
,
العظم مخ خاليا تدهور
,
واألمعاء اللمفاوية العقد في وتدهور
,
واإلسهال
,
والموت والنزيف
.
7. Stachybotrys toxins ستاكاي فطر سموم
بوترس
fungus species are excreted Stachybotrys spp.
Known as toxin Stachybotryotoxin بوتروتوكسين ستاكاي,
This poison is produced on straw, hay and other
feed, in animal meals, in sleeping places, in
commercial meals, and in imported wheat for human
consumption.
This poison causes chronic and severe diseases. It
is less common in horse, sheep, poultry and dogs as
well as humans.
8. - In the form of heavy bleeding and damage to
various body organs such as the stomach, intestines,
liver, kidneys and heart.
- As well as the rising fumes of burning rotting straw
can also affect the animal and human and cause
them diseases of dermatitis and so on.
9. Aspergillus and Penicillium toxins
األسبرجلص فطر سموم
وفطر
البنيسليوم
The most important of these toxins are :-
Ochratoxins أوكراتوكسين
Causes liver and kidney damage in pets.
Some Ochratoxins are found in animal meat that feed on
contaminated food, which is transmitted to humans causing
health problems when using such meat.
10. Yellow toxins mainly from the following toxins : -
• Citreoviridin الستريوفيردين • Luteoskyrin ليوتوسكايرين
• Citrinin السترنين • Cyclochlorotine السايكلوكلوروتين
These toxins are produced by Penicillium fungus that grow on
rice grains, barley, corn and dried fish.
Poisoning causes other diseases such as neurological diseases,
circulatory disorder and damage to the liver, kidneys and
others.
Yellowed-rice toxins األرز في الصفراء السموم
11. These toxins are excreted by Aspergillus and Penicillium
fungus in foodstuffs and in storage and also in chilled foods,
grains and cereal products.
Pets such as sheep, horses and cows are most affected by
these toxins.
These toxins
cause tremendous tremors in the body and increase in the rate
of excretion of urine, followed by spasm and seizure, which
often ends in death.
Tremorgenic Toxins االرتعاش سموم
12. This poison is produced by Aspergillus and
Penicillium.
Patulin is toxic to bacteria, some fungi, fine
plants and animals.
Patulin الباتيولين