Activities M5
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Question 1 of 15
1. Question
Source: Pixabay: Free to use under the Pixabay license. No attribution required.
Aflatoxins (AFs) are amongst the most (…) mycotoxins?
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Question 2 of 15
2. Question
Mold on noodles for lasagna. Picture created and uploaded by Filip Warulik. Author: Filip Warulik, licenced by Canva.
Fill in the blanks
Select from the list: lead to acute liver poisoning, boost immunity, improve blood circulation, be life threatening
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Large doses of aflatoxins can and can .
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Question 3 of 15
3. Question
Bread mold. Picture created and uploaded by User51580df0_522. Author: unknown, licenced by Canva.
Fill in the blanks
Select from the list: brown, blue, black, green, gray, gold
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Nomenclature are based on the fluorescence property under UV light, aflatoxins may fluoresce (aflatoxin B) and (aflatoxin G).
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Question 4 of 15
4. Question
Moldy tomatoes leftover food waste. Picture created and uploaded by EnryKun. Author: unknown, licenced by Canva.
To minimize the risk of mycotoxins in the kitchen, you should:
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Question 5 of 15
5. Question
Mold on Food. Picture created and uploaded by PhilDarby. Author: PhilDarby, licenced by Canva.
Match the do’s and dont’s
Sort elements
- Discard food covered with mold
- Sniff the moldy item
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Do
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Don’t
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Question 6 of 15
6. Question
Match the do’s and dont’s
Sort elements
- Clean the refrigerator or pantry at the spot where the food was stored
- Leave untouched the nearby items the moldy food might have touched
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Do
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Don’t
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Question 7 of 15
7. Question
Moldy food at lunchbox, forgotten sandwitch or appetizer in food box. Picture created and uploaded by oksanashufrych. Author: Oksana Shufrych, licenced by Canva.
Select correct setence:
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Question 8 of 15
8. Question
Moldy pudding, poisonous food full of mold, unhealthy food, spores of the fungus for food, growing mold. Picture created and uploaded by MartinFredy. Author: Martin Fredy, licenced by Canva.
Moulds may be spread by (choose the correct ones):
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Question 9 of 15
9. Question
Mycotoxins are:
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Question 10 of 15
10. Question
Mold in Food Close-up. Picture created and uploaded by canvaimages. Author: unknown, licenced by Canva.
Match the mycotoxins / fungi with its correct characteristics:
Sort elements
- Fusarium fungi
- Aflatoxins
- Patulin
- Cyclopiazonic acid (CPA)
- Ochratoxin A (OTA)
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Produces a wide range of toxins including trichothecenes, zearalenone and fumonisins.
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There are four main forms of this mycotoxin B1, B2, G1 and G2, produced by fungi.
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Common contaminant of fruit and vegetables, often present in rotting apples and apple products. It’s frequently found in apple juice
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Has the ability to affect organs mainly in the digestive track, and chelate metal ions such as calcium, magnesium and iron. Occurs in cereals and fermented foods.
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Widely occurs in cereals, cereal products, as beer, has a potential contamination risk, however brewing process reduces its amounts
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Question 11 of 15
11. Question
Green mold on rotten food, mold on organic product. Picture created and uploaded by Besiki Kavtaradze. Author: Besiki Kavtaradze, licenced by Canva.
Fill in the blanks
Select from the list: higher than, lower than, Storage, Field
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mycotoxins are produced by fungi, which grow with humidity at a temperature 17-20ºC
mycotoxins are produced by fungi, which grow with humidity at a temperature 17-20ºC
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Question 12 of 15
12. Question
Moldy walnut on wooden table, unhealthy food, food mold, poisonous mold, storage of nuts. Picture created and uploaded by MartinFredy. Author: Martin Fredy, licenced by Canva.
The World Health Organization, in collaboration with Food and Agriculture Organization, is responsible for regularly assessing the risks of mycotoxins to humans, through contamination in food, and for recommending adequate protection.
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Question 13 of 15
13. Question
EFSA, is a world organization with experts that exclusively assess the risk from mycotoxins and advise on controls to reduce consumer exposure.
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Question 14 of 15
14. Question
The Commission Regulation (EC) No. 1881/2006 set limits for mycotoxins maximum levels in foodstuff that are very low due to their severe toxicity.
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Question 15 of 15
15. Question
Mycotoxins appear in the food chain as a result of :
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