Fungal contamination and mycotoxins associated with sorghum crop: its relevance today

Autores
Astoreca, Andrea Luciana; Emateguy, Lucía Gabriela; Alconada Magliano, Teresa María
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sorghum grain is the fifth most produced cereal in the world. The dietary ingestion of sorghum along with other cereals is a way to take advantage of the grain’s numerous benefits for human health. However, sorghum is now threatened by several fungal diseases that reduced crop yields and quality with substantial economic losses. Numerous fungal genera have been associated with the contamination of sorghum grains collected from different countries around the world, including the main mycotoxigenic genera. The main fungi that infect sorghum grains belong to Aspergillus and Fusarium genera, associated with the production of aflatoxins, fumonisins, zeralenone and deoxynivalenol, being the aflatoxins the main risk in this crop. Sorghum, unlike other cereals, does not yet have legislation that regulates the maximum content of mycotoxins in grains for its commercialization. As mycotoxins in food and feed are one of the main food safety problems worldwide, this work provides an in-depth examination into the occurrence of mycoflora and mycotoxins in sorghum. The current data compilation highlights the imperative need for sorghum-producing countries to strengthen surveillance and increase grain inspections to ensure the safety of this crop for human consumption as well as the need to establish regulations for mycotoxins or groups of mycotoxins in sorghum.
Centro de Investigación y Desarrollo en Fermentaciones Industriales
Materia
Ciencias Exactas
Biología
Sorghum
Fungi
Mycotoxins
Food safety
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/136188

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spelling Fungal contamination and mycotoxins associated with sorghum crop: its relevance todayAstoreca, Andrea LucianaEmateguy, Lucía GabrielaAlconada Magliano, Teresa MaríaCiencias ExactasBiologíaSorghumFungiMycotoxinsFood safetySorghum grain is the fifth most produced cereal in the world. The dietary ingestion of sorghum along with other cereals is a way to take advantage of the grain’s numerous benefits for human health. However, sorghum is now threatened by several fungal diseases that reduced crop yields and quality with substantial economic losses. Numerous fungal genera have been associated with the contamination of sorghum grains collected from different countries around the world, including the main mycotoxigenic genera. The main fungi that infect sorghum grains belong to <i>Aspergillus</i> and <i>Fusarium</i> genera, associated with the production of aflatoxins, fumonisins, zeralenone and deoxynivalenol, being the aflatoxins the main risk in this crop. Sorghum, unlike other cereals, does not yet have legislation that regulates the maximum content of mycotoxins in grains for its commercialization. As mycotoxins in food and feed are one of the main food safety problems worldwide, this work provides an in-depth examination into the occurrence of mycoflora and mycotoxins in sorghum. The current data compilation highlights the imperative need for sorghum-producing countries to strengthen surveillance and increase grain inspections to ensure the safety of this crop for human consumption as well as the need to establish regulations for mycotoxins or groups of mycotoxins in sorghum.Centro de Investigación y Desarrollo en Fermentaciones Industriales2019-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf381-392http://sedici.unlp.edu.ar/handle/10915/136188enginfo:eu-repo/semantics/altIdentifier/issn/0929-1873info:eu-repo/semantics/altIdentifier/issn/1573-8469info:eu-repo/semantics/altIdentifier/doi/10.1007/s10658-019-01797-winfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:23:48Zoai:sedici.unlp.edu.ar:10915/136188Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:23:49.139SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Fungal contamination and mycotoxins associated with sorghum crop: its relevance today
title Fungal contamination and mycotoxins associated with sorghum crop: its relevance today
spellingShingle Fungal contamination and mycotoxins associated with sorghum crop: its relevance today
Astoreca, Andrea Luciana
Ciencias Exactas
Biología
Sorghum
Fungi
Mycotoxins
Food safety
title_short Fungal contamination and mycotoxins associated with sorghum crop: its relevance today
title_full Fungal contamination and mycotoxins associated with sorghum crop: its relevance today
title_fullStr Fungal contamination and mycotoxins associated with sorghum crop: its relevance today
title_full_unstemmed Fungal contamination and mycotoxins associated with sorghum crop: its relevance today
title_sort Fungal contamination and mycotoxins associated with sorghum crop: its relevance today
dc.creator.none.fl_str_mv Astoreca, Andrea Luciana
Emateguy, Lucía Gabriela
Alconada Magliano, Teresa María
author Astoreca, Andrea Luciana
author_facet Astoreca, Andrea Luciana
Emateguy, Lucía Gabriela
Alconada Magliano, Teresa María
author_role author
author2 Emateguy, Lucía Gabriela
Alconada Magliano, Teresa María
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Biología
Sorghum
Fungi
Mycotoxins
Food safety
topic Ciencias Exactas
Biología
Sorghum
Fungi
Mycotoxins
Food safety
dc.description.none.fl_txt_mv Sorghum grain is the fifth most produced cereal in the world. The dietary ingestion of sorghum along with other cereals is a way to take advantage of the grain’s numerous benefits for human health. However, sorghum is now threatened by several fungal diseases that reduced crop yields and quality with substantial economic losses. Numerous fungal genera have been associated with the contamination of sorghum grains collected from different countries around the world, including the main mycotoxigenic genera. The main fungi that infect sorghum grains belong to <i>Aspergillus</i> and <i>Fusarium</i> genera, associated with the production of aflatoxins, fumonisins, zeralenone and deoxynivalenol, being the aflatoxins the main risk in this crop. Sorghum, unlike other cereals, does not yet have legislation that regulates the maximum content of mycotoxins in grains for its commercialization. As mycotoxins in food and feed are one of the main food safety problems worldwide, this work provides an in-depth examination into the occurrence of mycoflora and mycotoxins in sorghum. The current data compilation highlights the imperative need for sorghum-producing countries to strengthen surveillance and increase grain inspections to ensure the safety of this crop for human consumption as well as the need to establish regulations for mycotoxins or groups of mycotoxins in sorghum.
Centro de Investigación y Desarrollo en Fermentaciones Industriales
description Sorghum grain is the fifth most produced cereal in the world. The dietary ingestion of sorghum along with other cereals is a way to take advantage of the grain’s numerous benefits for human health. However, sorghum is now threatened by several fungal diseases that reduced crop yields and quality with substantial economic losses. Numerous fungal genera have been associated with the contamination of sorghum grains collected from different countries around the world, including the main mycotoxigenic genera. The main fungi that infect sorghum grains belong to <i>Aspergillus</i> and <i>Fusarium</i> genera, associated with the production of aflatoxins, fumonisins, zeralenone and deoxynivalenol, being the aflatoxins the main risk in this crop. Sorghum, unlike other cereals, does not yet have legislation that regulates the maximum content of mycotoxins in grains for its commercialization. As mycotoxins in food and feed are one of the main food safety problems worldwide, this work provides an in-depth examination into the occurrence of mycoflora and mycotoxins in sorghum. The current data compilation highlights the imperative need for sorghum-producing countries to strengthen surveillance and increase grain inspections to ensure the safety of this crop for human consumption as well as the need to establish regulations for mycotoxins or groups of mycotoxins in sorghum.
publishDate 2019
dc.date.none.fl_str_mv 2019-10
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info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/136188
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dc.language.none.fl_str_mv eng
language eng
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info:eu-repo/semantics/altIdentifier/issn/1573-8469
info:eu-repo/semantics/altIdentifier/doi/10.1007/s10658-019-01797-w
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
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