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The symptoms of mycotoxicosis depend on the type of mycotoxin; the concentration and length of exposure; as well as age, health, and sex of the exposed individual. [21] The synergistic effects associated with several other factors such as genetics, diet, and interactions with other toxins have been poorly studied.
Temperature, water activity and pH, strongly influence mycotoxin biosynthesis by increasing the level of transcription within the fungal spore. It has also been found that low levels of fungicides can boost mycotoxin synthesis. [39] [40] Certain mycotoxins can be harmful or lethal to humans and animals when exposure is high enough. [41] [42]
T-2 mycotoxin is a trichothecene mycotoxin.It is a naturally occurring mold byproduct of Fusarium spp. fungus which is toxic to humans and other animals. The clinical condition it causes is alimentary toxic aleukia and a host of symptoms related to organs as diverse as the skin, airway, and stomach.
Ingesting high amounts of mycotoxins — either through contaminated food or by consuming animals that have been exposed to mycotoxins in their feed — can make you sick, with symptoms including ...
Alimentary toxic aleukia is a mycotoxin-induced condition characterized by nausea, vomiting, diarrhea, leukopenia (aleukia), hemorrhaging, skin inflammation, and sometimes death. [1] Alimentary toxic aleukia almost always refers to the human condition associated with presence of T-2 Toxin. [1]
A type of aflatoxin, AFB1, is the most common mycotoxin that is found in human food and animal feed. [38] AFB1 targets the liver of both humans and animals. [38] Acute aflatoxicosis can make humans and animals have symptoms like abdominal pain, vomiting, and even death. [38]
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.
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