THE POSSIBILITY OF DETERMINING THE DESTRUCTION OF MYCOTOXINS IN FOOD PRODUCTS BY PROBIOTIC SPORE CULTURES

Mycotoxins are low molecular weight secondary metabolites of microscopic molds. They are biological pollutants – natural pollutants of fruits, vegetables and grains of cereals, legumes. The consumption of contaminated feed by animals and birds leads to the development of chronic mycotoxicosis, characterized by a wide range of damage to the liver, kidneys, gastrointestinal tract, respiratory organs, and nervous system, which ultimately negatively affects the productivity and safety of livestock. The widespread occurrence of this negative requires finding solutions as soon as possible. Even a small amount of mycotoxins weakens the immune system and the reproductive function of the body. Almost all of the proposed methods of mycotoxin detoxification are very laborious, require high-tech equipment and specialized staff, which is almost inaccessible to farms. Therefore, simpler biological methods for the destruction of mycotoxins should be developed, for example, using probiotic drugs. The article presents simple methods for determining the destruction of mycotoxins in food products in the laboratory.