No more removing only the moldy part of food

Although they are not observable to the naked eye, filamentous fungi or molds are everywhere. When we store food in the wrong conditions, it begins to grow on it and some can produce mycotoxins, compounds that seriously affect the health of humans and animals .  technologywebdesign

It is non at all recommended to remove the moldy part daily and eat the rest. Mycotoxins, unpaid to their small size, can spread in foods, even if they appear healthy.

In those summer days, when you enjoy so much refreshing juices and purees, you have to be careful not to use moldy fruit, only removing the rotten part. Mycotoxins could make our vacations acidic .

How are mycotoxins controlled?

In terms of food safety, mycotoxins are unknown. They did not become popular despite the fact that in 2020 we received 422 alerts or notifications on food hazards caused by contamination with these compounds in the European Union .

They were only surpassed by those linked to the presence of pathogenic microorganisms produced by the Salmonella bacteria in various foods or by less common foods such as Listeriosis or Escherichia bacterium .

The European Union strictly wheels the levels of mycotoxins in foodstuffs on the market. Farmers are the most affected by this tricky and agonize lots of losses every year.

Although it applies control events so that mushrooms do not mature in crops, from time to time they cannot avert it and mycotoxins look in farming foodstuffs .  futuretechexpert

It is estimated that amid 60 and 80% of the world's crops could be contaminated with mycotoxins. To date, there are no actual means to eliminate them without affecting the properties of food.

In addition, European regulations prohibit certain practices aimed at reducing the content of mycotoxins. Therefore, if they exceed the set limits, there is no choice but to destroy the entire making.

An extended and hazardous household

More than 400 mycotoxins are recognized to be fashioned by diverse species of filamentous fungi, although only a dozen are considered pertinent due to their regular occurrence in foods and the severity of the illnesses they can cause.  techbizcenter

When exposed to mycotoxins, the typical gastrointestinal symptoms that occur with toxins produced by other microorganisms usually do not develop.

The onset of these acute symptoms is associated to the absorption of large totals of mycotoxins. This is rare and has only been detected in developing countries where food hygiene conditions can be very poor.  futuretechexpert

Its greatest risk is due to the fact that it accumulates in the body and produces chronic effects, including the appearance of tumors. To cite one example, aflatoxin B1 is the strongest natural carcinogen that exists and is associated with the development of liver cancer.

In addition, children are much more sensitive to the toxic effects of mycotoxins and should be given special attention. Therefore, European regulations set much more restrictive levels of mycotoxins in baby foods.  technologywebdesign

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