Gıda, Balık ve Mikotoksinler

Abstract

Due to their incidence and negative effects on public health, foodborne diseases are considered an issue of international relevance. Fish is considered a nutritious food and highly susceptible to contamination by physical, chemical, and biological agents responsible for diseases in animals and humans. Mycotoxins are biological contaminants of food with various harmful effects on human and animal health derived from their consumption, concentration, and exposure time. The presence of mycotoxins has been reported in different foods, mainly cereals, which are intended for human and animal consumption, such as feed processing. The presence of mycotoxins in fish is generally by way of feeding by supplying contaminated feed in aquaculture production activities, and the transfer can be generated in the food chain and affect human health. The objective of this bibliographic review is to provide relevant general information about mycotoxins in foods including fish, harmful effects on fish, especially tilapia, prevention, control, and regulation of these contaminants in foods intended for human and animal consumption, its negative impact on animal production and health, as well as human health through its transfer in the food chain.