果蔬及其制品真菌毒素的控制研究进展

Research progress in Mycotoxins control in fruits and vegetables and their products

真菌毒素是真菌在生长过程中所产生的一些次级代谢产物,广泛存在于谷物和饲料中,对人畜健康危害极大。近年研究表明果蔬在采后与加工环节中也易污染真菌毒素,已经引起了公众的广泛关注。本文主要从物理方法、化学方法、生物方法等方面综述了果蔬及其产品中真菌毒素控制方法的研究进展,其中生物防治果蔬及其产品中真菌毒素的方法由于安全、高效及环境友好,具有潜在的应用前景。

Mycotoxin-producing fungi are some of secondary metabolites that consist in cereals and animal feeds and pose a serious threat to human and animal health. Recent investigations demonstrated that fruits and vegetables could easily be contaminated by mycotoxins during storage and processing, which attracted much public attentions on the risks of the consumptions of fruits and vegetables and their products.The types of common mytocoxins,the corresponding pathogenic fungi, and contamination occurrence in fruits and vegetables were assessed, and the control strategies against mycotoxin contaminations were reviewed in this paper from the aspects of physical methods, chemical methods and biological methods.The biological control strategies, which is higheffective, safe, and ecofriendly, exhibited great potential for application in contamination remove on fruits and vegetables.