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Les mycotoxines en alimentation humaine : un défi pour la recherche

Abstract : Human exposure to mycotoxins through our diet is a growing concern in term of both food safety and public health. These toxins, produced by moulds, are very prevalent in our food. Because of their very different chemical structure and mode of action, mycotoxins induce several health effects. At the European level, regulations based on their occurrence in food and/or their toxicity for humans and animals, have been established for seven mycotoxins: aflatoxin B1, deoxynivalenol, fumonisin B1, ochratoxin, patulin, zearalenone and ergot alkaloids. In addition to these “regulated” toxins, new secondary fungal metabolites, described as “modified forms” and “emerging” mycotoxins represent a challenge in term of research. Since our food can be contaminated by many substances, the study of mycotoxin mixtures or the association of mycotoxins with other food contaminants is another challenge for research. This review details the occurrence, metabolization, mode of action and toxicity of each of the regulated mycotoxins, as well as the first answers to both challenges for the coming years.
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Contributor : Hélène Lesur <>
Submitted on : Monday, April 12, 2021 - 2:11:35 PM
Last modification on : Friday, June 4, 2021 - 3:30:04 PM



Delphine Payros, Marion Garofalo, Alix Pierron, Soler Laura, Carine Al-Ayoubi, et al.. Les mycotoxines en alimentation humaine : un défi pour la recherche. Cahiers de Nutrition et de Diététique, Elsevier Masson, 2021, ⟨10.1016/j.cnd.2021.02.001⟩. ⟨hal-03196066⟩



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