Mycotoxins: Overview and Health Impacts Quiz

Study Notes

Mycotoxins: Overview, Types, and Health Impacts

Mycotoxins are toxic compounds naturally produced by certain types of moulds (fungi). These toxic substances can be found on a wide range of foodstuffs, including cereals, dried fruits, nuts, and spices. The growth of moulds can occur either before or after harvest, during storage, or in the food itself, particularly under warm, damp, and humid conditions. Many mycotoxins are chemically stable and survive food processing.

There are several hundred different mycotoxins identified, but the most commonly observed mycotoxins that pose a concern to human health and livestock include aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone, and nivalenol/deoxynivalenol. Mycotoxins can enter the food chain through contaminated crops and can also be found in animal products, such as milk, from animals that have consumed contaminated feed.

Exposure to mycotoxins can lead to acute health effects, such as severe illness appearing quickly after consumption, or long-term effects on health, including the induction of cancers and immune deficiency.

Some of the most toxic mycotoxins include aflatoxins, which are produced by certain moulds of the Aspergillus species. These toxins can affect a wide range of food products, including cereals, oilseeds, spices, and tree nuts. Aflatoxins are known to cause acute poisoning (aflatoxicosis) in humans, which can lead to rapid irritation of the skin or intestinal mucosa and can be life-threatening.

Other mycotoxins, such as ochratoxin A, have been linked to long-term health effects. For example, ochratoxin A has been associated with an increased risk of kidney problems.

Mycotoxins can pose a significant risk to both human and animal health. They can also impact food security and nutrition by reducing people's access to healthy food. To mitigate the risks associated with mycotoxins, the World Health Organization (WHO) has established maximum tolerable intake levels and provides guidance to prevent and control contamination. These tolerable daily intakes are used by governments and international risk managers to establish maximum levels for mycotoxins in food.

Given the potential health risks associated with mycotoxins, research and development efforts are focused on preventive measures, such as good agricultural practices and sufficient drying of crops after harvest. There is also ongoing research on methods to prevent pre-harvest contamination of crops through plant breeding and the use of biocontrol agents.

Description

Test your knowledge on mycotoxins, toxic compounds produced by moulds that can contaminate various food items. Learn about the types of mycotoxins, their health impacts on human and animal health, and the preventive measures to reduce exposure.