1974/09/01 by Chester J. Mirocha, Clyde M. Christensen · 1 citation
Agricultural and Biological Sciences · #Mycotoxins in Agriculture and Food #Plant and fungal interactions #Wheat and Barley Genetics and Pathology
paper · doi:10.1146/annurev.py.12.090174.001511
Mycotoxicology deals with diseases in man and animals caused by or resulting from ingestion of foods made toxic by metabolic products of fungi. Of the numerous reviews devoted to this subject over the last ten years, the foll owing are selected: Brook & White (14), Christensen (18 ), Ciegler & Lilleho j (26), Goldblatt (54), Hesseltine (60), Detroy et al (35), Purchase (115), Scott (13 2), Wogan (17 7, 179), Mateles & Wogan (94), and Ciegler et al (25). This review is restricted to those mycotoxins found in feedstuffs (excluding ergot) or in the ingredients of foods and feedstuffs in the field and is little concerned with the host of toxic metabolic products of fungi produced in pure culture in the laboratory. It often is tacitly assumed that if a fungus in pure culture in the laboratory under some conditions produces a compound or compounds in some way toxic to test animals when ingested or otherwise admin istered (including intraperitoneal injection, which by no stretch of the imagination could occur in the feedlot or poultry house) the presence of this same fungus in food or feedstuffs is cause for alarm. This is by no means true; even when a potentia l toxin-p roducing strain of As per gillusfiavus is added to moist grain and allowed to grow, along with the other microflora normally present, it may produce little or no toxin.