Control de micotoxinas fao

14

et al.

From safety feed to safety food: the application of HACCP in mycotoxin control
1 1

, Hüseyin Eseceli2, Yavuz Çokal2, Murat Bilgiç3 -TURKEY, nurcan412004@yahoo.com -TURKEY, heseceli@yahoo.com; yavuzcokal@yahoo.com

Food Technology,
2

ALLTECH TURKEY mbilgic@alltech.com
3

Abstract
Mycotoxins are secondary metabolites which are synthesized by moulds colonizing plants infields and during storage. They cause pathological and undesired physiological hazards on human and animal health. The most important contamination source of mycotoxins to animal are preserved forages and cereals, and contamination varies in level depending on the processed stages before and after harvest of raw materials. Animals which consume contaminated feed with mycotoxins suffer fromlesions in the mouth, excessive growth of liver and pale aspect of liver, growth of kidneys, immunosuppresion, dysfunction of nervous system, fragility of bones, decrease in pigmentation, decrease of egg production and egg weight, lower growth rate. These symptoms vary depending on the animal species and mycotoxins kinds. Domestic animals which consume feeds contaminated with mycotoxins not only getmycotoxins but also carry over these kinds of toxins to meat, milk and eggs altering human health in an indirect way. So, people are faced with the danger of mycotoxins by consuming not only plant products but also animal products. This study aimed to enable the continuity of improving food safety from farm to fork by application of a HACCP system in order to control mycotoxin contamination of rawmaterial starting from the fields until it reaches the farm animals . Keywords: Food safety, Feed safety, Mycotoxin, HACCP

Introduction
Mycotoxins are toxic and / or carcinogenic compounds produced by various fungal species that grow on various agricultural commodities. Commodities can be contaminated either in the field or in storage. Pre- and post-harvest strategies to prevent cropcontamination include yearly crop rotation, irrigation in hot and dry weather, use of pesticides to reduce the insect population, drying crops to a safe moisture level, and providing protective storage. It is important to be able to detect

Archiva Zootechnica vol. 8, 2005

15

and quantify the mycotoxin concentration in foods and feeds destined for human and animal consumption (Whitaker et al.,2005). The long, global evaluation and use of HACCP in food processing plants provided overwhelming documentation that the HACCP system of food safety was very effective at controlling identified food borne hazards. The widespread success of HACCP led to increasing calls by regulators, politicians and consumers to use this remarkable tool more effectively by applying is along the entire food chain,from “Farm to Table”. In simple terms, the supply chain consists of seven steps: animal or crop production, processed product production, distribution, food service or retail operations and consumption. The processed product production is at the center of this supply chain (Sperber, 2005). The difficulty of removing mycotoxin makes prevention the best of control. However, many measures have beenstudied in an attempt to reduce infection by moulds, including the development of mould resistant species, alternative methods of soil cultivation, drying and storage techniques and so on. Recently, a HACCP like approach was evaluated as a means to provide a management tool to reduce or eliminate the hazards caused by fungal contamination (Scudamore, 2005).

What is mycotoxin
The term “mycotoxin”is reserved for the toxic chemical products formed by a few fungal species that readily colonize crops in the field or after harvest and thus pose a potential threat to human and animal health through the ingestion of food products prepared from these commodities (Scudamore, 2005). Mycotoxins are those secondary metabolites of fungi that have the capacity to impair food and feed quality and...