An overview of mycotoxin contamination in foods and its implications for human health

TLDR

Mycotoxins are toxic secondary metabolites produced by filamentous fungi that contaminate cereals and other foods worldwide, posing serious health risks and are regulated in many countries. This review examines the prevalence of mycotoxins in foods and their health implications to guide management strategies. The authors synthesize global data on food mycotoxin contamination to inform safer food practices and prioritize future research.

Abstract

Mycotoxins are natural contaminants of cereals and other food commodities throughout the world and they significantly impact human and animal health. Mycotoxins are toxic secondary metabolites produced by species of filamentous fungi growing on grains before harvest and in storage. When ingested, inhaled, or absorbed through skin, mycotoxins may reduce appetite and general performance, and cause sickness or death in humans. Mycotoxins subject to government regulation in most countries include aflatoxins, fumonisins, ochratoxins, deoxynivalenol, zearalenone, and patulin, produced by species of Aspergillus, Fusarium, and Penicillium. Aflatoxins, fumonisins, and ochratoxins pose the most serious threats to human health worldwide. This review describes the prevalence of mycotoxins in foods and its implications on human health, which may help in establishing and carrying out proper management strategies. Data from detailed investigations of food mycotoxins worldwide help provide safer food for consumption and help prioritize future research programs.