A project report submitted in partial fulfillment of degree of

Bachelor of Science
6th Semester UG Examination-2021

North Orissa University

Sriram Chandra Vihar
Takatpur, Baripada

By
Himadri Parida
Roll No.- 5205K18004

Under the guidance of

Lincoln Kumar Behera
 DECLARATION
I hereby declare that the project work entitled
“Mycotoxin – A global concer of food safety” submitted to the NOU,
Odisha is a record of an Original work done by me under the guidance of
Lincoln Kumar Behera, H.O.D. of the Dept. of Botany, Govt. women’s
college, Keonjhar and this project work is submitted in the partial
fulfillment of the requirement for the award of the degree of bachelor of
science in botany. The results embodied in this thesis have not been
submitted to any other university or institute for the award of any bachelor
degree.

Himadri Parida
Roll No-5205K18004
 CERTIFICATE
This to certify that the project work entitled
“Mycotoxin – A global concern of food safety” submitted Miss Himadri
Parida in partial fulfillment of the requirement to the award of the degree
of bachelor of science in botany at the Government Women’s degree
collage , Keonjhar is an authentic work carried out by her under my
supervision and guidance.

To the best of my knowledge, the matter embodied in the report

has not been submitted to any other university or institute for the award of
any bachelor degree.

Head of the Botany Department

Lincoln Kumar Behera

Govt. Women’s collage

Keonjhar, Odisha-758001
 ACKNWOLEDGEMENT
I take the opportunity to express my gratitude and heartfelt thanks to every
individual who has taken part in any report once the time of eruption of the idea to
etc completion.

I am privileged to express my deep sense of gratitude and profound regards

to my super visor Dr. Lincoln Kumar Behera, H.O.D Department of the Botany.

For her esteemed guidance and noble supervision during the hours of project
since from the needs of project to result of it.

I would also like to thank Miss. N.D Rout, Miss Diptimayee Mahanta, Miss
Swagatika Sahoo, Mrs. Manjushree Dwibedy and my batchments for their constant
encouragement and for their day-to-day support.

Finally I would like to express my love and respect to my parents for their
encouragement and endless support that happened me at every step of my life.
Their sincere blessing and wishes have enabled me to complete my work
successfully.
 CONTENTS
1- Introduction
2- History
3- Epidemiology
4- Types:-
a. Aflatoxin
b. Patulin
c. Penicillic acid
d. Citrinin
e. Ochratoxin
f. Sterigma tocystin
g. Fumonisin
h. Zearalerono

5- Detection:-
a. Biological method
b. Physiological method
c. Cytological method
d. Newer techniques
6- Symptoms
7- Treatments
8- Control
9- Conclusion
10- Reference
MYCOTOXIN:- A GLOBAL CONCERN OF FOOD SAFETY

INTRODUCTION;-
Mycotoxin are naturally produced poison by fungi.
Mycotoxins are Secondary metabolites of fungi that are recognized as toxin to other life forms.
These are low molecular weight of fungi can be heat stable, not destroyed by canning or other
processes. These metabolites constitute a toxigenically and chemical heterogeneous
assemblage that are grouped together only because the members can cause disease and death
in human beings and other vertebrates. Mycotoxins are an important chronic dietary risk
factor. They occur more frequently in areas with hot and humid Climate, Favourable for
growth of molds; also found in temperate zones. The disease Produced by mycotoxins are
largely called as mycotoxicoses. The term mycotoxins are usually reserved for the toxic
chemical products produced by fungi that readily colonize crops.

HISTORY:-
 The term mycotoxin was used for the first time in 1961 in the aftermath of a
veterinary Crisis in England, during which thousands of animals died.
 An outbreak of aflatoxicosis was reported in 1974 in adjoining districts of Gujarat and
Rajasthan
 Stachybotyrotoxicosis killed thousands of horses in 19305 in USSR.
 The dieses was linked to a peanut meal, in corporate in the diet, contaminated with a
toxic produced by the filamentous fungus Aspergillus flavs.
 From 1960-1971 us military sprayed million liters of toxic herbicides to destroy the
vegetation used by liberation Forces for cover and food.
 Only bin last v30-40 years have scientists been able to isolate Specific toxins from
their fungal source.
 Research ideas and methodologies, in their field, change frequently and data from 20
years ago more conceded questionable.
EPIDEMIOLOGY:-
 Food stored for longer periods give fungi a greater opportunity to contaminate it.
 Seen to be a significant cause of death in developed countries.
 Based on the data given by Pitt and colleagues it was seen that a number of deaths caused by
liver cancer were due to aflatoxins in Indonesia.
 Acute fatalities have been reported from India caused by aflatoxin poisoning due to
unseasonal rains.
 Several factors contribute to the presence of mycotoxins in food, such as climatic conditions,
Pest infections and poor harvest and storage practices.
 According to the FAO, approximately 25% of the world’s agricultural products are
contaminated with mycotoxins.
 According to John and Miller Mycotoxins have been the cause of epidemics in humans and
animals for the last 30 years.
TYPES OF MYCOTOXINS:-
 There are various type of mycotoxins are present in nature.
 Aflatoxin
 Patulin
 Penicillic acid
 Citrinin
 Ochratoxin
 Sterigma tocystin
 Fumonisin
 Zearalenone
1. Aflatoxin:-
 It is produced by Aspergillus flavus, A. Purasiticus and some penicilium species.
 It is located from variety of mold contaminated food like peanuts, rice ...etc.
 Two major types of toxin include B1 and G1 that show blue and green inflorescence when
exposed to UV light.
 Other types of aflatoxin include, B2 , G2, M1, M2 and P1 which are derivatives of B1 and G1.
 Among them B1 is most toxic.
 After ingestion, aflatoxin binds to chromosomal DNA and couse point mutation and frame
shift mutation.
 By inducing mutation, they cause cancer of liver.
 Aflatoxin is toxic to wide variety of animal like cat, chicken, cattle, human beings...........etc.
2. Patulin:-
 It is produced by wild variety of mold including Penicilium expansum, P. patulum, P.
melini........... etc.
 It is Isoleted from many molds contaminated food like brade sausages foods ….etc.
 It is white crystalline solid.
 It is sensitive to SO2 and Alkali but resistance to Acid.
 Putulin binds to NH2 and –SH functional group of biomolecules and causes chromosomal
aberration.
 It affects wide variety of animals and plants as well as bacterial cells like E.coli staphylocous
aurous.
 Therefore originaly it was classified as anti-biotic.
 Tissue damage causes by Patulin include oedema of brain, hemorrhage of lungs, damage of
bloodcapillary, spleen and kidney.
3. Penicillic Acid
 It is produced by penicillium roqueforts, P.cyclopium, P mortenell, ……etc.
 It is isolated from many mold contaminated food like tobacco.
 Pencillic Acid binds to –SH and –NH2 group of biomolecules forming co-valent bond.
 It is carcinogenic.
 It affects wide variety of animal including rat.
 It has been found in corn, beans and other field crops.

Penicillic acid affected maize.

 4. Citrinin
 It is produced by pencillium citrinum P.Voridicatum and others species.
 It is Isolated from many mold contaminated food like polished-rice, bread, meat and meat
product.
 It is carcinogenesis to wide variety of animals.
 It is a secondary metabolites produced by fungi that contaminate long stored food.
 It causes nephrotoxic, Hepatotoxic and cytotoxic.
 High citrinin concentration can be found in stored grains and grain-best products.

5. Ochratoxin
 There are at least seven types of structurally related Ochratoxin of which type a is the most
common and most toxic.
 It is produced by many aspergillus and pencilium species like a Ochraceus, A.Auiaceous , A.
Mellis.
 Like other mycotoxin, It is heat stable and is not damage during cooking of food.
 When Ochratoxin is ingested it induces mytosis and cause cancer of kidney.
6. Sterigmatocystin
 It is produced by Aspergillus Versicolor, A. nidulles, A.regulosus and other.
 It causes cancer of liver inhibiting DNA synthesis.
 The toxin is naturally found in some cheese.
 It is appear to be slightly more toxic zebra fish.
 Chronic symptoms include induction of hepatomus rats, pulmonary tumors in mice, renal
lesions .
 It cause kidney and liver damage and diarrhea.

7. Fumonisin
 Fumonisin are a group of mycotoxins derived from fusarium and their use OLA section.
 Fumonisins can have significant health effects in livestock and other animals.
 Fusarium moriliforme is a common contaminant of maize and maize based animals feed
throughout the world.
 Maize is the only significant source of the toxic compound.
 The mycotoxins produced- Fumonisin B(FB1 to FB4)
 These may cause futal illness in some animals and are separated to be human oseophageas
carcinogens.
8. Zearalenone
 Zearalenone also known as RAL and F2 mycotoxin.
 It is a potent estrogenic metabolities produced by fusariun and gibereua species .
 Zearalenone naturally ocures in agricultural crops particularly in maize.
 This mycotoxin could contaminate products made of barley , wheat, outs, rice sorghum.
 There is no strong evidence of toxicity in human so far through several research groups are
investigating.

Detection of Mycotoxins
 Diagnosis is based on estimation of toxin by in vitro and in vivo testing.
 It can be detected in
 Urine
 Blood
 Feces
 Serum
 Sputum
 Tissues (Lung, Liver, Brain)
 Milk
 Feeds
 Food stuffs
 Dried Blood sample (DBS) under evaluations

Various method used for detection of mycotoxins

1. Physiological methods
2. Biological assays
3. Cytological assays
4. Newer techniques
1. Physiological Methods
This methods for detection of mycotoxins in food stuffs.

(i) Thin layer chromatography (TLC)

Qualitative assay esp. for aflatoxins
(ii) Gas liquid chromography (GLC)
- Qualitative assay esp for trichothecenes
- Good sensitivity provides confirmation.
(iii) High Performance liquid chromatography (HPLC)
- Quantitative assay for aflatoxins, Ochrotoxin, Fumonisins, zearalenone and some ergot
alkaloids.
- Good sensitivity, good selectivity good repeatability, short analysis times.
- Can be used for human sample (Serum)
(iv) Liquid Chromatography with Mass Spectrometric Detection (LC-MS)
- Quantitative assay for aflatoxins, Ochratoxin A, zearalenone and its metabolites,
trichothecenes and fumonisins.
- Simultaneous analysis of mycotoxin, good sensitivity provides confirmation.
2. Biological assays
It is neither specific nor sensitive in routine use, not used now

 Duckling
 Rat
 Rabbit
 Trout
3. Cytological assay
It is for detection of mycotoxins in food stuffs

(i) Primary fetal ovine kidney cells (PFBK)

(ii) Cytopathic effect assayed by colorionetric bio-assays using MTT.

Reduction
Yellow salt dark purple fromazan crystals
mitochondrial enz. In living tissue
4. Newer Techniques
These techniques are used for detection of mycotoxin in food stuff and human sample.

(i) Isoenzyme electrophoresis

(ii) PCR
(iii) Restriction fragment length polymorphism.

Other Methods

These methods are used for detection of mycotoxins in food stuff & human samples.

(i) ELISA using monoclonal antibodies.

(ii) Radioimmuno assay
(iii) Immunochromatographic strip tests
SYMPTOMS OF MYCOTOXICOSIS
1. Drugs and antibiotics are not effective in treatment.
2. The symptoms can be traced to foodstuffs or feed.
3. Testing of salt foodstuffs or feed reveals fungal contamination.
4. The symptoms are not transmissible person to person.
5. The degree of toxicity is subject to person’s age, sex and nutritional status.
6. Outbreaks of symptoms appear seasonally.

TREATMENT OF MYCOTOXIN INDUCED DISEASE

1. For most Mycotoxins, there is no specific treatment or antidote.

2. Supplement with vitamins & selenium may be helpful and provision of adequate high-
quality protein.
3. The main treatment is vigorous intravenous fluid replacement and correction of electrolyte
disturbance and coagulopathy.
4. Hameodialysis and hemopertusion may be effective in removing foxin if initiated within 24
hours of intake.
5. Atropine is useful in mycetismus involving PNS in muscarine poisoning.
6. Contricasteroids may prove useful and such patients should be given trails.
CONTROL OF MICOTOXINS PROBLEMS

Control of Mycotoxins is for the purpose of public health importance and economic
improvement in the country. Hence a number of strategies for reduction and control of mycotoxins
have been considered in different areas of world including African countries. The control of
mycotoxins in Africa involves-

1. Prevention of mould or fungus growth in crops and other foodstuff.

2. Decontamination of mycotoxin contaminated feeds foods as a secondary strategy.
3. Continuous surveillance of mycotoxins in agricultural crops, animal feedstuffs and human food.
CONCLUSION
Mycotoxin toxicology has brought out many adverse effects in human health and many outbreaks
have occurred all over the world costing many life’s. If carefully observed this toxication can be
prevented. Still many new methods of preventing the toxin can be found out through research in
future. The study gave an insight into the safety of some Nigerian fermented foods and established
the awareness of the sellers towards fungal and mycotoxin contamination. There EXISTS A WIDE
KNOWLEDGE GAP amongst participants on this aspect of food safety. 82% of the samples had
mycotoxins occurring singly or in combination through relatively at low incidence and contamination
levels.
Reference
1. http://www.slideshare.net
2. https://www.onlinebiologynotes.com
3. https://en.m.wikipedia.org
4. https://www.perkinelmer.com
5. https://www.affinisep.com
6. https://www.springer.com
7. www.ncbi.nlm.nih.gov
8. https://mycotoxinsite.com
Thank You