Poisoning Caused by Micro-Fungies

Abstract

The basic content of chapter 16 is to state the cause of human poisoning by eating poisonous Animal Contains toxic, Noxious. This chapter covers the following topics:

1 - MICRO-FUNGY OVERVIEW including: 1. Yeast (yeast, levure); 2- Mold;

2 - POISONING CAUSED BY MICRO-FUNGY CONTAINS FOODS, including:  Some species of yeast cause food spoilage; Some Fungy species cause food spoilage; Some Fungy species cause food spoilage (Fungies with septum cells; Mico-Fungies without Septum cells…

3 - POISONING BY AFLATOXIN IN AGRICULTURAL PRODUCTS. This topic interested in a-.the Species capable of producing Aflatoxin; b- Aflatoxin production conditions; c. Chemical structure and properties of Aflatoxin; d. Mechanism of action of aflatoxins; e-Metabulism  of Aflatoxin.

4 - POISONING BY VIBRIO IN SHRIMP, FISH: This topic is very important because it is related to the daily food of each citizen. It introduced Factors affecting the likelihood of infection; Vibrio sp. causing disease in shrimp; Characteristics of the disease;

5 - REMOVAL MEASURES FOR FOOD MYSTERIOUS POISONING

6 - CONCLUSION OF CHAPTER 16 According to estimates by the Food and Agriculture Organization (FAO), about 25% of the world's agricultural products are seriously affected by fungal species, mainly aflatoxins.Aflatoxin is a major toxin produced by the molds Aspergillus flavus and Aspergillus paraticus. Among them, there is aflatoxin family, Aflatoxin B1, B2, G1, G2 toxins are common. Aflatoxin B1 occurs mainly and is the most toxic.Aflatoxin has a very stable chemical structure and is not destroyed by heat, light, acid, alkali, or prolonged storage, so once aflatoxin has appeared, it is difficult to remove them from raw materials or feed. breed. Aflatoxins are potentially carcinogenic substances. When this toxin enters the body, it has the ability to reduce resistance, can cause acute and chronic toxicity in animals and humans. The most serious and dangerous is the ability to cause cirrhosis and liver cancer. Therefore, the damage caused by fungi to public health as well as the economy is not small. Therefore, the issue of preserving food, agricultural products and food, using food safely as well as not using food that has been spoiled or suspected of being contaminated with mold is a very urgent and meaningful issue in the management of liver cancer today. Today, the future research direction of scientists is to find ways to prevent mycotoxin contamination in our food.