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Microbiological and molecular methods for the study of ochratoxin A in foods and its control

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Title Microbiological and molecular methods for the study of ochratoxin A in foods and its control
 
Creator Rati Rao, E.
 
Subject 09 Food Microbiology
29 Microbiological food
 
Description Processing of food commodities to produce food products, which meet the safety and quality requirements of consumer, has been a challenge. Microbial hazards pose a significant threat to food safety, of which mycotoxin
contamination is one of the main concerns of fungal infestation. Aflatoxin B1,one of the most potent mycotoxin was discovered in England in 1960 as a
causative agent of aflatoxicosis in poultry. The discovery of aflatoxin led to screening and identification of more than 100 fungal metabolites, which are toxic to animals (Scudamore, 1994). Ochratoxins are such a group of toxic
fungal metabolites, which has drawn much attention in the last few decades due to its implications in the nephropathy conditions in animals and humans in certain regions of the world. It is also studied for other toxic properties such as immunosuppression, teratogenecity and carcinogenicity. Ochratoxin A is classified by IARC as possible human carcinogen. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has recommended monitoring of this toxin and ochratoxigenic fungi in food commodities (WHO, 2002). The unprecedented growth of human population has necessitated the need for increasing the farm output and minimizing of the preharvest and post
harvest losses of food grains. It is estimated that 5 - 10% of the food commodities grown in the world is rendered unfit for human consumption by fungal infestation (Pitt and Hocking, 1985). It is imperative to develop
controlling strategies to reduce the pre and post harvest losses and microbial hazard in agricultural produce. Food industries are adopting the HACCP principles for producing quality food products free from hazards associated
with food. Monitoring and control of the hazardous microorganism associated with the food commodities are key factors for ensuring food safety. In this regard the present work is focused on developing methods for the
identification of ochratoxigenic fungi and ochratoxins, prediction of the ochratoxigenic fungal behavior in foods, and control of ochratoxin A contamination.
 
Date 2004-06
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1523/1/anand.PDF
Rati Rao, E. (2004) Microbiological and molecular methods for the study of ochratoxin A in foods and its control. PhD thesis, University of Mysore.