micotoxinas

Mycotoxins are toxic secondary metabolites produced by filamentous fungi, mainly species of Aspergillus, Penicillium and Fusarium. These compounds can contaminate crops such as cereals, nuts, dried fruits, coffee and cocoa, as well as animal feeds. Mycotoxins are not essential for fungal growth but can confer ecological advantages; their production is favored by warm, humid conditions and stressed substrates, making climate and storage conditions important factors.

The most relevant mycotoxins include aflatoxins (produced by Aspergillus species), ochratoxin A, fumonisins, zearalenone, patulin and certain trichothecenes. In addition, citrinin and others may occur. These toxins often occur in mixtures, complicating risk assessment. Health effects range from acute poisoning with liver or kidney damage to chronic outcomes such as cancer, endocrine disruption, immune suppression and growth impairment, particularly in children and in livestock through contaminated feed.

Regulatory bodies such as Codex Alimentarius and national authorities set maximum permitted levels in foods and feeds and promote surveillance, risk assessment and consumer protection. Detection relies on sampling and laboratory methods, including chromatographic techniques like HPLC or LC-MS, alongside immunoassays and rapid test kits.

Because many mycotoxins are heat-stable, normal cooking does not reliably destroy them. Prevention focuses on preventing fungal growth: good agricultural practices, crop drying and storage at low moisture, pest control, cleaning and sorting of raw materials, and rapid processing. Climate change and globalization may influence fungal exposure and toxin patterns.