Mycotoxins in food.

Abstract

The presence of mycotoxins in a wide range of foodstuffs can lead to many different toxic conditions in both man and domestic animals. The major fungi responsible for producing these toxins are species of Aspergillus, Penicillium, Fusarium and Alternaria, although other genera are involved as well, for example Claviceps, Diplodia and Arthrinium. An overview is given of the major mycotoxins responsible for illnesses following ingestion of contaminated foods, with particular emphasis on the effects produced in humans. Compounds discussed include the aflatoxins, cyclopiazonic acid, tenuazonic acid, the trichothecenes, zearalenone, wortmannin, fumonisins B1 and B2, patulin, ochratoxin A, diplodiatoxin and diplosporin.