Doodle Animation [Copia]

Doodle Animation [Copia]

Published on 7 May 2021
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Transcript
00:06
MYCOTOXINS
00:08
Marta Lluch Andrea González
00:12
00:12
WHAT ARE THEY?
00:14
WHERE CAN WE FIND THEM?
00:15
HOW TO MINIMIZE THE HEALTH RISK FROM THEM?
00:20
They are secondary metabolites, produced by certain groups of filamentous fungi.
00:27
They are known worldwide as dangerous, capable of contaminating all kinds of raw materials and causing singnificant damage to animals.
00:39
For this reasons, they are contained within a set of undesirable substances
00:46
FUNGUS PRODUCED BY
00:47
FUSARIUM
00:47
ASPERGILLUS
00:47
PENICILLIUM
00:47
CLAVICEPS
00:53
This toxins are produced under certain conditions, normally when fungi are subjected to stress, and as we understand these stress situation, occurs when certain environmental are present.
01:03
In case you were wondering....
01:06
CEREALS: corn, wheat
01:08
TREE NUTS: pistachio, almond
01:09
OILSEEDS: soybean, peanut
01:10
SPICES: blackpepper,ginger
01:13
KEEP CALM, WE CAN PREVENT IT!!
01:18
The mould that produces mycotoxins can grow on a variety of different crops and foodstuff and can penetrate deep into food and do not just grow on the surface. The key is to not keep food for extended periods of time before being used.
01:27
IMPACT ON THE INVESTIGATION
01:29
Establish a correlation between the sustained intake over time of these mycotoxins and their effect on health.
01:34
Try to minimize the presence of these toxins in the food already mentioned
01:37
Beare in mind, that the ocratoxina A has very high levels of nephrotoxicity and neurotoxicity
01:44
WE HOPE YOU ENJOYED IT!
01:44
THANK YOU