mycotoxin

简明释义

英[ˌmaɪkə(ʊ)ˈtɒksɪn]美[ˌmaɪkoˈtɔksən]

n. 霉菌毒素，真菌毒素；毒枝菌素

英英释义

单词用法

同义词

反义词

例句

1.Citrinin is a mycotoxin which can induce renal dysfunction, and it is tumorigenic.

桔青霉素是能引起肾脏毒性的真菌毒素，并有致癌性。

2.Most of the mycotoxin detoxifying products in China are listed as raw materials.

中国大部分霉菌毒素灭活剂均作为原料使用。

3.Therefore the purpose of this paper gives an overview of the risk and hazard of mycotoxins and possible prevention and control strategies of mycotoxin contamination in grain feedstuffs.

本文介绍了粮食饲料中真菌毒素的危害，并给出了可能的预防和控制措施。

4.When fed to animals, the digestive process is capable of hydrolyzing such conjugates and releasing the bioactive original mycotoxin molecule.

当这种饲料饲喂给动物时，动物的消化过程可以水解这些霉菌毒素共轭化合物，释放出原始的毒素。

5.Of the potential contaminants, mycotoxins are the most widespread, particularly in hot, humid conditions, and mycotoxin decontamination must be a part of feeding strategies.

在潜在的污染物中，霉菌毒素是最常见的，尤其是在炎热潮湿的条件下，因此消除霉菌毒素污染必须是饲养策略当中的一项措施。

6.Toxicological studies have indicated that OA is a teratogenic, mutagenic and carcinogenic mycotoxin and is strong toxic effect on kidney and liver.

OA是一种具有强肾脏毒和肝脏毒的真菌毒素，并有致畸、致突变和致癌作用。

7.Certain molds produce mycotoxin, which can contaminate food supplies.

某些霉菌会产生真菌毒素，可能会污染食品供应。

8.Farmers need to monitor crops for mycotoxin contamination to ensure safety.

农民需要监测作物是否有真菌毒素污染以确保安全。

9.Consuming food with high levels of mycotoxin can lead to serious health issues.

食用含有高水平真菌毒素的食物可能导致严重的健康问题。

10.Testing for mycotoxin in grains is crucial before they are processed.

在谷物加工之前，测试其中的真菌毒素至关重要。

11.Some animals can be affected by mycotoxin when they consume contaminated feed.

一些动物在食用被污染的饲料时可能会受到真菌毒素的影响。

作文

Mycotoxins are toxic compounds that are naturally produced by certain molds (fungi) and can pose significant health risks to humans and animals. These substances are often found in agricultural products such as grains, nuts, and fruits, especially when these items are stored in warm and humid conditions. The study of mycotoxins is crucial for food safety, as exposure to these toxins can lead to severe health issues, including acute poisoning and long-term effects such as cancer and immune deficiency. One of the most well-known mycotoxins is aflatoxin, which is produced by the mold Aspergillus flavus. Aflatoxin contamination is particularly common in crops like peanuts and corn. When ingested, aflatoxins can cause liver damage and are classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC). Another significant mycotoxin is ochratoxin A, which is associated with kidney damage and is found in cereals and coffee. The presence of mycotoxin (真菌毒素) in food products can result from several factors, including improper harvesting, storage, and processing practices. Farmers and producers must implement strict measures to prevent mold growth, such as controlling moisture levels and maintaining appropriate temperatures during storage. Additionally, regular testing of food products for mycotoxin (真菌毒素) levels is essential to ensure consumer safety. Regulatory agencies around the world have established guidelines and maximum allowable limits for various mycotoxins (真菌毒素) in food products. These regulations aim to protect public health by minimizing exposure to harmful toxins. However, compliance can be challenging, especially in developing countries where resources for monitoring and testing may be limited. Public awareness about mycotoxins (真菌毒素) is also critical. Consumers should be educated about the potential dangers of moldy food and the importance of proper food storage. For instance, it is advisable to discard any food items that show signs of mold growth, as even small amounts of mycotoxins (真菌毒素) can be harmful. Research into mycotoxins (真菌毒素) continues to evolve, with scientists exploring new methods for detection and prevention. Advances in technology, such as rapid testing kits and biocontrol agents, offer promising solutions for managing mycotoxin (真菌毒素) contamination in agricultural products. Furthermore, studies are being conducted to understand the mechanisms of toxicity and the effects of mycotoxins (真菌毒素) on human health better. In conclusion, mycotoxins (真菌毒素) are a significant concern in food safety. Their presence in food products can lead to serious health implications for consumers. It is vital for farmers, producers, and regulatory bodies to work together to minimize the risks associated with mycotoxins (真菌毒素). Increased awareness and research into this area will help protect public health and ensure that food remains safe for consumption.

真菌毒素是某些霉菌（真菌）自然产生的有毒化合物，可能对人类和动物造成重大健康风险。这些物质通常存在于农产品中，如谷物、坚果和水果，尤其是在这些物品存放在温暖潮湿的环境中时。研究真菌毒素对食品安全至关重要，因为接触这些毒素可能导致严重的健康问题，包括急性中毒和长期影响，如癌症和免疫缺陷。 最著名的真菌毒素之一是黄曲霉毒素，由霉菌Aspergillus flavus产生。黄曲霉毒素污染在花生和玉米等作物中尤为常见。摄入后，黄曲霉毒素会造成肝损伤，并被国际癌症研究机构（IARC）列为对人类致癌。另一个重要的真菌毒素是赭曲霉毒素A，与肾损伤相关，存在于谷物和咖啡中。 食品中存在真菌毒素（mycotoxin）可能由多种因素引起，包括不当的收获、存储和加工实践。农民和生产者必须采取严格措施防止霉菌生长，例如在存储过程中控制湿度和保持适当的温度。此外，定期检测食品产品中的真菌毒素（mycotoxin）水平对于确保消费者安全至关重要。 世界各地的监管机构已建立了针对各种真菌毒素（mycotoxin）在食品产品中的指导方针和最大允许限量。这些法规旨在通过最小化有害毒素的暴露来保护公众健康。然而，遵守这些规定可能具有挑战性，尤其是在资源有限的发展中国家。 公众对真菌毒素（mycotoxin）的意识也至关重要。消费者应了解霉变食品的潜在危险以及适当食品存储的重要性。例如，建议丢弃任何显示霉变迹象的食品，因为即使是少量的真菌毒素（mycotoxin）也可能有害。 对真菌毒素（mycotoxin）的研究仍在不断发展，科学家们正在探索新的检测和预防方法。技术的进步，如快速检测工具和生物控制剂，为管理农业产品中的真菌毒素（mycotoxin）污染提供了有希望的解决方案。此外，正在进行研究，以更好地理解毒性机制及其对人类健康的影响。 总之，真菌毒素（mycotoxin）在食品安全中是一个重大关注点。它们在食品产品中的存在可能导致消费者严重的健康影响。农民、生产者和监管机构必须共同努力，尽量减少与真菌毒素（mycotoxin）相关的风险。增加对这一领域的认识和研究将有助于保护公众健康，确保食品的安全性。