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Physical methods to prevent growth of mycotoxin‐producing fungi or remove toxins from contaminated food include temperature and humidity control, irradiation and photodynamic treatment. [36] Mycotoxins can also be removed chemically and biologically using antifungal/anti‐mycotoxins agents and antifungal plant metabolites. [36]
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.
When such contaminated food is processed or consumed, the aflatoxins enter the general food supply. They have been found in both pet and human foods, as well as in feedstocks for agricultural animals. Animals fed contaminated food can pass aflatoxin transformation products into milk, milk products, and meat. [2]
Food safety experts explain the health risks of eating mold, why blue cheese is safe, and when to throw moldy food away. ... Ingesting large doses of certain mycotoxins can cause acute poisoning ...
Mycotoxin-contaminated grain and other food products have a significant impact on human and animal health globally. According to the World Health Organization, roughly 25% of the world's food may be contaminated by mycotoxins. [58] Prevention of mold exposure from food is generally to consume food that has no mold growths on it. [48]
Citrinin is a mycotoxin which is often found in food. It is a secondary metabolite produced by fungi that contaminates long-stored food and it can cause a variety of toxic effects, including kidney, liver and cell damage. Citrinin is mainly found in stored grains, but sometimes also in fruits and other plant products.
Ochratoxin A—a toxin produced by different Aspergillus and Penicillium species — is one of the most-abundant food-contaminating mycotoxins. [1] It is also a frequent contaminant of water-damaged houses and of heating ducts.
Relatively few countries, primarily in the European Union, have recommended maximum limits for these mycotoxins in food and animal feed. However, trichothecenes are often tested for elsewhere, in order to prevent them from entering the food chain and to prevent losses in animal production.
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