Mycotoxins are secondary fungal metabolites that are toxic to humans, animals and plants. Among the hundreds of known mycotoxins are aflatoxins, ochratoxins, penicylic acid and citrinin. These are considered to be the most polluting species of cereal grains. Citrine, produced by penicillium, is a type of fungus. Penicillium citrine is commonly found in moldy citrus fruits, but sometimes in tropical spices and grains. Due to its mesophilic character, penicillium citrine is seen all over the world. It was first identified in 1931. Citrine is among the types of mycotoxins that cause health problems in humans.
In general, mycotoxins are toxic compounds naturally produced by certain types of molds (fungi). Molds that produce mycotoxins develop in many foodstuffs, such as cereals, dried fruits, nuts, and spices. Mycotoxins appear in the food chain as a result of mold infection of crops before and after harvest.
Citrine and ochratoxin mycotoxins can be found as contaminants in a variety of food products and animal feeds. The occurrence and toxicity of ochratoxin mycotoxins and human exposure have been extensively studied, but the same cannot be said for citrine. Recently, however, citrine has been found together in human urine, and citrine and ochratoxin in blood plasma. In light of these new findings, the in vitro effects of citrine and ochratoxin mixtures are further analyzed.
On the other hand, citrinin is also a major source of food poisoning after fungal contamination and is a serious problem in countries with hot and humid climates. After ingesting citrinin-contaminated food, the target organs are the kidneys, which are damaged. Furthermore, citrinin exhibits toxic effects on the immune system. However, there are few reports of acute toxicity of citrinin. The toxin also interferes with cholesterol and triglyceride metabolism. Citrinin is a type of mycotoxin that is not mutagenic.
Meanwhile, there is no legal regulation regarding the presence of citrine in foodstuffs. The European Food Safety Authority (EFSA) did not recommend regulating citrine levels due to insufficient data on toxicity or citrine formation in food and feed for accurate risk assessment.
Among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors, our organization also provides testing services for the determination of citrine with its trained and expert staff and advanced technological equipment.
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