Persons at SUA
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Basic information about a final thesisAdditional informationAdditional information about the final thesis follows. Click on the language link to display the information in the desired language.
|Language of final thesis:||Slovak|
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|Title of the thesis:||Mycotoxins in food - occurrence, risks and prevention|
|Summary:||This bachelor thesis deals with the knowledge of microscopic filamentous fungi. It deals with the characteristics of selected mycotoxins, their impact on the organism and the description of mycotoxin detection methods in food and feed. Based on the compilation character of the bachelor thesis, expert knowledge of selected mycotoxins was summarized. This work has been elaborated according to available professional sources.
Mycotoxins are substances that pose a danger to human health and animal health. They occur in various products of plant and animal origin. Typical commodities are cereals, fruits and vegetables, which can be contaminated before harvesting and after harvesting. Mycotoxin exposure is mainly due to consumption of contaminated food. They have acute or chronic effects on the body depending on their concentration. Some mycotoxins have the ability to accumulate in the body. The target organs of their action are the liver and kidneys, as mycotoxin metabolism occurs in them. For this reason, precautionary measures are already in place in the field of crop planting. Resistant varieties are used, and planting is planned to avoid heat or drought stress. Proper harvesting must be ensured after harvesting to avoid microscopic fungi growth and mycotoxin production under proper conditions. However, the presence of microscopic fungi does not necessarily mean the presence of mycotoxins. Various detection methods are used to determine their content in food. Successful detection methods offer high sensitivity, specificity and, in particular, reproducibility. Their concentration in the food can be reduced by decontamination methods. Methods of decontamination can be physical, chemical and biological. These methods reduce mycotoxin levels in foods or eliminate their bioavailability in the digestive tract. Approval from regulatory authorities is required for the use of chemical methods. Biological methods use microorganisms and enzymes. Mycotoxin levels in food have been set by human health regulations.|
|Key words:||microscopic fungi, mycotoxins, food, toxicity, decontamination|
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|–||Final thesis (final thesis appendices) unlimited|
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