mycotoxin

Mycotoxins are toxic secondary metabolites produced by filamentous fungi. They contaminate a variety of food and feed crops and pose a significant public health and economic concern. The most important producers are species of Aspergillus, Penicillium, and Fusarium, among others. Not all fungi produce mycotoxins, and production depends on environmental conditions such as humidity, temperature, and plant stress.

Common mycotoxins include aflatoxins (B1, B2, G1, G2), ochratoxin A, fumonisins (B1, B2), zearalenone, deoxynivalenol (DON, a trichothecene), patulin, and citrinin. Aflatoxin B1 is among the most potent natural carcinogens and is linked to hepatocellular carcinoma; ochratoxin A is primarily nephrotoxic; fumonisins have been associated with various health effects; zearalenone has estrogenic activity; patulin is a concern in apples and apple products, especially for infants.

Exposure occurs mainly through ingestion of contaminated cereals, nuts, oilseeds, and derived products, as well as coffee and wine. Dairy can contain aflatoxin M1 when animals consume contaminated feed.

Regulation and control include setting maximum permitted levels, monitoring, and good agricultural practices to minimize fungal growth and toxin production. Sorting, cleaning, drying, and proper storage reduce contamination; some toxins survive processing. Detection relies on chromatographic methods (HPLC, LC-MS/MS) and immunoassays (ELISA). Ongoing surveillance and research aim to reduce exposure and improve understanding of conditions that favor toxin formation.