engleski

Toxicological significance of pesticides and mycotoxins in food

The recognised or suspected possible harmful effects of toxic chemicals present in food are derived from their intinsic toxicological properties. In this paper only pesticides residues and mycotoxin food contaminats are discussed. The two mentioned groups differ not only in their chemical structure mode of toxic action in humans or in the environment, but also in their origin. Pesticides, are man made chemicals, applied intentionally for controlling vector borne diseases and to a much greater extent, in agriculture, to save and protect crops to have more food and fibres, while mycotoxins are naturally produced toxic substances, known as secondary metabolites of mould, grown readily in the field in tropical areas. Most of the new chemicals, drugs and pesticides in particular, before being allowed on the marked, are extensively and meticulously tested to ascertain their biological potential to produce adverse effects. It is not the same for naturally produced toxic substances, such as mycotoxins.

pesticides; mycotoxins; endemic nephropathy; residues; food

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