Molds and Mycotoxins

Abstract

Molds (fungi) or mycotoxins infect humans, animals and plant. The common mold genera of importance are in food safety Aspergillus, Penicillium, Fusarium, and Alternaria. Mold causes mycosis, while the mycotoxin causes mycotoxicosis in humans and animals. Molds also cause food spoilage, and the major crops that are affected include wheat, maize, peanuts and other nut crops, cottonseed, and coffee. The Food and Agriculture Organization (FA O) of the WHO estimates that about 25% of the world’s crops are affected by molds. The toxigenic molds produce a variety of mycotoxins, and some are studied in detail. A majority of mycotoxins such as aflatoxin, fumonisin, trichothecene, deoxynivalenol (DON), patulin, ochratoxin, and citrinin are carcinogenic, mutagenic, teratogenic, or cytotoxic and are acquired by consuming mycotoxin-contaminated cereal foods, nuts, milk, and meat. Some mycotoxins are hepatotoxic and nephrotoxic and are life-threatening. Claviceps purpurea produces a toxic cocktail of alkaloid, ergot, which is responsible for ergotism characterized by gangrene and neurological disorder. A variety of mycotoxins may be present in a food, but sensitive analytical tools are needed to monitor their presence. Avoiding the use of mold-contaminated raw products for food/feed production can reduce mycotoxicosis in humans and animals. There is no treatment currently available for foodborne mycotoxin poisoning.