Análise de desoxinivalenol e zearalenona em produtos de origem integral e não integral: estudo comparativo

Abstract

The word mycotoxin derives from the greek word "mykes", which means fungus and also from the Latin "toxican", meaning toxins. The presence of mycotoxin in food depends on numerous factors, including here the nutrients, light, oxygen, temperature, pH, relative humidity, relative humidity of the substrate, not disregarding also the methods of production, processing and storage. In the current brazilian scenario, due to its favorable climatic conditions for the development of fungi that produce these metabolites, the commercialization of food free from the presence of mycotoxins has become a subject of great priority in the area of human health, requiring strict control. Contamination has been reported in all parts of the world, where there is greater susceptibility to grains and cereals, and, when contaminated, they are usually located in the outermost layers of the grain, where the beneficiation process can increase contamination in the final product. The food manufacturing processes based on this cereal, which obtain satisfactory results in relation to the levels of contamination, are considered of extreme importance to reduce human exposure to mycotoxin.