Alternariol

Alternariol, abbreviated as AOH, is a mycotoxin produced by various species of the filamentous fungus Alternaria. It is one of the most commonly detected Alternaria toxins in food and often occurs together with alternariol monomethyl ether (AME) and other related compounds. Chemically, AOH is a hydroxylated polyphenolic compound derived from polyketide biosynthesis, and its multiple hydroxy groups contribute to its stability and detectability by chromatographic methods.

Occurrence and exposure: Contamination occurs in a range of crops, including tomatoes, strawberries, apples, celery, and cereal grains, especially under warm and humid conditions. Consumers can be exposed through contaminated fresh produce, juices, and processed foods. Infants and young children may be at particular risk due to exposure through juice and baby foods.

Toxicology: In vitro assays have demonstrated genotoxic and mutagenic effects for AOH, particularly after metabolic activation. Animal data are limited, and the overall toxicological profile is not fully defined. The European Food Safety Authority has concluded that a health-based guidance value cannot be established for alternariol because of genotoxicity concerns, and has recommended monitoring and risk assessment approaches that account for AOH and related Alternaria toxins in food.

Detection and regulation: AOH is routinely detected with LC-MS-based analytical methods in food control programs. Regulatory action varies by jurisdiction; there are no universally adopted maximum limits for alternariol, but authorities emphasize monitoring and exposure reduction.

Mitigation and handling: Implementing good agricultural practices, thorough cleaning and sorting of produce, and careful processing can reduce AOH levels, though complete elimination from foods is not guaranteed.