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A mycotoxin (from the Greek μύκης mykes, "fungus" and τοξικός toxikos, "poisonous") [1] [2] is a toxic secondary metabolite produced by fungi [3] [4] and is capable of causing disease and death in both humans and other animals.
Mycotoxicology is the branch of mycology that focuses on analyzing and studying the toxins produced by fungi, known as mycotoxins. [1] In the food industry it is important to adopt measures that keep mycotoxin levels as low as practicable, especially those that are heat-stable.
Many fungi produce biologically active compounds, several of which are toxic to animals or plants and are therefore called mycotoxins. Of particular relevance to humans are mycotoxins produced by molds causing food spoilage, and poisonous mushrooms (see above).
Higher levels of humidity (between 70% and 90%) and moisture (between 20% and 25%) allow mycotoxins to grow more rapidly. [37] Foods that mycotoxins are found in cereal, spices, and seeds. [37] They can also be found in eggs, milk, and meat from animals that have been contaminated during their feeding process. [37]
Fumonisins were the most recent mycotoxin found to affect humans and animals negatively. The most produced toxin for this group of fungi is fumonisin B1. [2] Studies have shown that it can cause diseases such as equine leukoencephalomalacia in horses, hydrothorax and porcine pulmonary edema in swine, and it can negatively affect the immune system.
A primary means of limiting risk from aflatoxins in the food supply is food hygiene in the commercial commodity supply chain, such as rejecting moldy grain for use in food processing plants and testing of batches of ingredients for aflatoxin levels before adding them to the mix. Regulatory agencies such as the FDA set limits on acceptable levels.
Trichothecenes constitute a large group of chemically related mycotoxins. They are produced by fungi of the genera Fusarium, Myrothecium, Trichoderma, Podostroma, Trichothecium, Cephalosporium, Verticimonosporium [ceb; nl; sv], Stachybotrys (most in Hypocreales) and possibly others. [1] [2] [3] Chemically, trichothecenes are a class of ...
Fungi perform an essential role in the decomposition of organic matter and have fundamental roles in nutrient cycling and exchange. They have long been used as a direct source of food, such as mushrooms and truffles, as a leavening agent for bread, and in fermentation of various food products, such as wine, beer, and soy sauce.