| Congresso Brasileiro de Microbiologia 2023 | Resumo: 204-1 | ||||
Resumo:Microbial contamination is a challenge in the food chain supply that possesses rich substrates for several microorganism species. Among them are outstanding fungi that sporulate, are competitive and adaptable to a wide range of parameters, such as water activity, temperature, pH, and humidity.Some fungi species are toxigenic and release mycotoxins under adverse environmental situations. In this sense, the new climatic scenery is another point concerning toxigenic potential The most prevalent mycotoxin families in food are aflatoxins, fumonisins, ochratoxins, patulin, tenuazonic acid, trichothecenes, and zearalenone. Highlight that everyone has tolerable limits defined in many legislations around the world. In the same mycotoxin chemical family, chronic and acute toxicity are diverse and require specific treatment to reduce their impact. So, inactivating fungi does not guarantee that produced toxins will be absent in a food matrix.There are many gaps for filling to mitigate the risk of exposure, despite the development of successful management practices to prevent fungal contamination, description of advanced analytical methods to their determination, knowledge about toxicity and factors that cause production, and establishment of tolerable limits for each group of mycotoxins.This context invites us to discuss points of the food supply chain where it is possible to use scientific advances for offering strategies such as the development of quick and accessible methods for determination, knowing the efficiency of natural antifungal compounds, identifying combinations of processing parameters that reduce mycotoxins bioaccessibility, determination of actual exposure risk and improve tolerable limits established.Based on the knowledge available and taking them focusing on mitigation, we could propose good and accessible strategies to reduce food micotoxicological damage Palavras-chave: Mycotoxin, Contamination, Food | |||||