229Peraica M, et al. PREVENTION OF EXPOSURE TO MYCOTOXINS FROM FOOD AND FEEDArh Hig Rada Toksikol 2002;53: 229–237 Review PREVENTION OF EXPOSURE TO MYCOTOXINS FROM FOOD AND FEED

Mycotoxins are metabolites of moulds that may be found in food and feed of plant and animal origin. This paper gives a short review of the agronomical methods and food and feed storage recommendations for the prevention of mould contamination. It describes the practical methods of feed decontamination and the use of feed additives where mycotoxin contamination prevention has failed. However, these methods should be avoided as much as possible because they may increase the cost of production, reduce the nutritional value of feed, and leave residues of mycotoxins or their toxic metabolites. Since there is no universal and reliable method of feed decontamination for all mycotoxins, the paper stresses the importance of preventive measures. KEY WORDS: aflatoxins, decontamination, ergot alkaloids, fumonisins, ochratoxins, trichothecenes According to the evaluation of the Food and Agriculture Organization (FAO), 25 % of the world cereal production is contaminated by mycotoxins (1). Food and feed are usually contaminated by more than one mycotoxin, because a certain strain of moulds may produce different mycotoxins. Residues of mycotoxins may also be found in food of animal origin (meat, milk, eggs, and cheese) as the consequence of feed contamination. Mycotoxins are toxic compounds, and some of them are also mutagenic, genotoxic, carcinogenic, or teratogenic. In mild climates, the most frequent toxicogenic moulds in food and feed are the species of genera Fusarium and Penicillium. Some Fusarium species produce fumonisins (fumonisin B1 – FB1, fumonisi