Co-Contamination of Mycotoxins in Milk and Their Combined Toxicological Effects

  • WANG Ziwei ,
  • GAO Yanan ,
  • WANG Jiaqi ,
  • ZHENG Nan
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  • 1. Ministry of Agriculture-Milk Risk Assessment Laboratory, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    2. Ministry of Agriculture-Milk and Dairy Product Inspection Center, Beijing 100193, China;
    3. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received date: 2020-06-18

  Online published: 2021-01-18

Abstract

Mycotoxins are low-molecular-weight secondary fungal metabolites mainly produced by Aspergillus, Penicillium and Fusarium spp. food and feed commodities are often contaminated by more than one mycotoxin, which is highly valued by relevant practitioners and researchers in various countries. However, data on the combined toxicological effects of mycotoxins is still limited until today, moreover, in vivo toxicity studies with long-term co-exposure to low-dose mycotoxins are still scarce. The present establishment of relevant standards and regulations around the world generally focused on the toxicological effect of single mycotoxin. As the main commodity of daily consumption, milk is a critical food source in the early development period of infants, and its safety is particularly important. In the present context, we reviewed the research progress of co-contamination of mycotoxins in milk and their combined toxicological effects, which can provide some reference for risk assessment as well as establishment and improvement of relevant standards of co-contamination of mycotoxins in milk and dairy products.

Cite this article

WANG Ziwei , GAO Yanan , WANG Jiaqi , ZHENG Nan . Co-Contamination of Mycotoxins in Milk and Their Combined Toxicological Effects[J]. Chinese Journal of Animal Nutrition, 2021 , 33(1) : 107 -117 . DOI: 10.3969/j.issn.1006-267x.2021.01.012

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