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The risk factors for mycotoxicosis in food producing animals

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Please address the following about Patulin:

1.) The effect of patulin on the appropriate food animal(s).
2.) The food safety/public health of each patulin.
3.) The risk factors for mycotoxicosis in food producing animals and how the appropriate animal exposure to mycotoxins can be prevented at the pre-harvest level.

Note: Please cite references.

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https://brainmass.com/biology/human-biology/risk-factors-mycotoxicosis-food-producing-animals-387751

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Answers/Discusssion:
Patulin is a toxic metabolite produced by some well-known fungi of the species Penicillium, Aspergillus and Byssochylamys. Mycotoxin occurs in molds in some foods like apple juice, apples and pears with brown rot, flour, and malt feed. Although patulin makes foods undesirable due to its toxic effect, it is said that patulin is not really of much public concern except for apple juice (reviewed in Center for Food Safety and Applied Nutrition; Lawley, 2007).

Technically speaking, food animals are defined as those animals which serve as a source of meat for human consumption. While there is only limited information about the effects of patulin on food animals, there are a number of studies that have demonstrated the toxic effects of patulin in some species. It has been demonstrated that patulin is able to alter the metabolism of nutrients by ruminal microbe sin ruminants causing some significant ...

Solution Summary

The effect of patulin is clearly indicated. References are also infused to validate the findings.

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