What are Mycotoxins?

Mycotoxins are toxic substances which are produced by fungi, usually as secondary metabolic products. These toxins are of great interest to humans because they can cause sickness or even death in people, but they can also be put to a variety of uses. Some Penicillium molds, for example, produce mycotoxins which are harmful to bacteria. The study of mycotoxins has progressed in leaps and bounds in the laboratory since the mid-20th century, when people started realizing the extent of mycotoxins in the environment.

The production of toxins is not uncommon in nature. Many organisms make toxins to make themselves less appealing, ensuring that they will live to pass on their genetic material, rather than being eaten. In other instances, the toxin is a purely accidental byproduct of the organism's metabolism. Fungi generate some toxins by accident in the process of building the amino acids they use to digest the materials they eat. Somewhat unusually, fungi digest things before eating, releasing amino acids onto organic matter to break it down before they consume it.

Poisonous mushrooms are famous among humans for their mycotoxins. A large number of mushrooms contain compounds which cause gastrointestinal distress, but some have more dangerous toxins, such as alpha-amanitin, the mycotoxin present in some Amanita mushrooms. Some mushrooms contain a cocktail of mycotoxins which is guaranteed to cause at least some intestinal rumbling, if not more serious symptoms.

Awareness about the mycotoxins produced by molds has also grown since the 1980s, when people first began to recognize the risk of dangerous molds. Certain molds which infest walls, carpeting, and so forth produce mycotoxins which can be hazardous if touched, inhaled, or consumed. People who have gotten sick from mold exposure have successfully sued for damages in some instances, arguing that the manufacturer or owner of a structure failed to build and maintain it properly, inviting the invasion of mold.

Toxins produced by fungi were also known in the ancient world. Ergot, a fungus which infests cereal grains, famously produces a toxin which causes a variety of colorful symptoms. Some people historically ingested ergot deliberately with the goal of enjoying its psychotropic effects, and some other fungi are consumed in the modern era for much the same reason.

Symptoms of exposure to mycotoxins vary considerably, because they are so diverse. The effects of mycotoxins can also vary depending on the amount and duration of exposure. Many mycotoxins affect the nervous system, causing symptoms like dizziness, clumsiness, blurred vision and confusion, but these symptoms do not appear in all cases or with all mycotoxins.

Mycotoxins are toxic compounds produced by certain types of molds, which are fungi. These secondary metabolites can contaminate food and feed crops, posing health risks to humans and animals. They are not visible to the naked eye and can survive in conditions that would destroy the mold that produced them.

Exposure to mycotoxins can lead to a variety of health issues, ranging from acute poisoning to long-term effects such as immune deficiency and cancer. The severity of these effects depends on the type of mycotoxin, the level of exposure, and the individual's health. According to the World Health Organization, aflatoxins, a type of mycotoxin, are among the most carcinogenic substances known.

The most prevalent mycotoxins include aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone, and trichothecenes. Aflatoxins are often found in improperly stored grains and nuts and are known for their potent carcinogenic properties, particularly affecting the liver.

While some mycotoxins can be reduced or eliminated through processes like cooking, roasting, or freezing, others are remarkably resilient. For example, aflatoxins are stable to heat and may persist in foods even after cooking. Therefore, prevention of contamination is key, as complete elimination is not always possible through processing.

Preventing mycotoxin contamination involves controlling moisture levels, temperature, and insect activity in crops both pre- and post-harvest. Proper storage conditions are crucial, as is the use of antifungal agents and regular testing for mycotoxins. Crop rotation and using resistant plant varieties also help minimize the risk of contamination.

Yes, many countries have established regulations to limit mycotoxin levels in food and feed. The European Union has some of the strictest standards, setting maximum levels for various mycotoxins in foodstuffs. The United States, through the Food and Drug Administration (FDA), also enforces limits on mycotoxin levels to ensure food safety.