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Examples of mycotoxins causing human and animal illness include aflatoxin, citrinin, fumonisins, ochratoxin A, patulin, trichothecenes, zearalenone, and ergot alkaloids such as ergotamine. [5] One mold species may produce many different mycotoxins, and several species may produce the same mycotoxin. [8]
It is thought that all molds may produce mycotoxins, [45] and thus all molds may be potentially toxic if large enough quantities are ingested, or the human becomes exposed to extreme quantities of mold. Mycotoxins are not produced all the time, but only under specific growing conditions. Mycotoxins are harmful or lethal to humans and animals ...
Some molds are safe to eat, like the mold used to make blue cheese. But molds can also grow beneath the surface, and Dr. Scuderi says, “You may not even notice it.” Most of the time, ingesting ...
The second is when the fungi are starting to produce the toxins. And the final way to prevent contamination is when the material is known to be heavily infected. [4] Other methods of prevention include planting species that are able to defend naturally against mycotoxins, proper fertilization, weed control, and proper crop rotation. The way the ...
In other words, all molds are fungi, but not all fungi are molds. ... And certain types of mold — aka the "ugly" — can produce toxic substances called mycotoxins under the right conditions ...
Molds with mycotoxins, or toxic substances, are the most harmful. "They can cause severe illness if ingested in large doses or over time," Gavin says. Gavin says these include:
Aspergillus ochraceus is a mold species in the genus Aspergillus known to produce the toxin ochratoxin A, one of the most abundant food-contaminating mycotoxins, and citrinin. It also produces the dihydroisocoumarin mellein. It is a filamentous fungus in nature and has characteristic biseriate conidiophores.
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.