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By Helen Mitchel
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They are chemical compounds that give the mould a competitive advantage over other moulds or bacterial species in their environment. They are almost all cytotoxic, disrupting various cellular structures such as membranes and interfering with vital cellular processes such as RNA and DNA synthesis. The consumption of mycotoxin contaminated food is related to several acute and chronic diseases in humans and animals. An example of a serious food related problem caused directly by mycotoxins occurred in 1960, where 100 000 turkey poults died after eating peanut meal that was contaminated with aflatoxins.
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G. green rot, black rot, pink rot and red rot). They have very varied nutritional requirements and can even cause spoilage of bottled water. indd 27 9/27/2010 4:49:07 PM 28 Essentials of Thermal Processing References Appert, N. G. Bitting (1920). The Book for All Households or the Art of Preserving Animal and Vegetable Substances for Many Years. Glass Container Association of America. FDA Bad Bug Book. C. (1958) Food Microbiology. McGraw-Hill Book Company, Inc, New York. A. (1971) The science and technology of thermal processing, Part 1.