What Is a Mycotoxin?

A mycotoxin is a toxic secondary metabolite, or organic compound, produced from fungi. Some common mycotoxins include aflatoxins, fumonisins, and vomitoxins. The toxin forms in areas of high heat and humidity, and threatens the health of crops. Mycotoxin levels can also compromise animal and human health if they are exposed. Scientists or other experts may rely on special tests to detect and prevent the spread of the fungi-based compound.

The mycotoxin derives from the fungi family that also grows yeasts, molds, and mushrooms. Fungi can easily develop in most crops because they feature spores, which often thrive in warm, moist climates. According to the National Corn Growers Association, a mycotoxin stands a greater chance of developing if humidity levels in an area range from 62% to 99%, and temperatures reach a minimum of 86° F (30° C).

Several types of toxic chemical products exist to contaminate food and feed, but some common ones include aflatoxins, fumonisins, and vomitoxins. Aflatoxins, which originate from molds in the Aspergillus family, may appear in cotton, corn, and tree nuts. This particular toxin may invade crops after a drastic climate change from dry to wet. Fumonisin molds, which are highly toxic to horses, swine, and poultry, come from the Fusarium family and commonly appear on white and yellow corn. Vomitoxins may form on rye, barley, and wheat, especially during weather transitions from cool to warm temperatures.

Also known as a toxic secondary metabolite, a mycotoxin most often appears in open spaces and damp storage areas. The chemical makes its way into farm fields to consume otherwise healthy crops, such as corn, peanuts, and wheat. Damage to the crops may occur during periods of drought, followed by periods of wet weather. Shriveled grains and kernel discoloration are some symptoms that indicate the presence of a mycotoxin. Grain storage areas are also susceptible to mycotoxin contamination, specifically during harvest backlogs, or when an overabundance of grains require longer drying times during the production process.

Exposure to mycotoxin levels can interfere with animal and human health. This likely occurs if the animal or human ingests high levels of the toxin through food such as grains. Depending on the type of toxic secondary metabolite, the moldy chemical may cause a disease known as mycotoxicoses. Mycotoxicoses may cause muscle weakness, or kidney and liver diseases.

Experts may conduct lab tests to check for toxic chemical products. Testing is often conducted through chemical analysis, which involves the collection of samples. Screening tests also help to identify the toxin.

A mycotoxin is a toxic secondary metabolite produced by certain types of fungi. These compounds can contaminate food and feed crops, posing health risks to humans and animals when ingested. Mycotoxins can cause a range of adverse effects, including acute poisoning, immune deficiency, and cancer, depending on the type and level of exposure.

Mycotoxins can enter the food supply through contaminated crops. Fungi that produce mycotoxins may infect crops in the field, during storage, or transportation, especially under warm, damp conditions. Commonly affected crops include cereals, nuts, spices, and coffee. Proper agricultural practices and storage conditions can help minimize contamination.

Common mycotoxins include aflatoxins, ochratoxin A, zearalenone, fumonisins, trichothecenes, and patulin. Aflatoxins, produced by Aspergillus species, are known carcinogens and can lead to liver cancer. Ochratoxin A, often found in cereals and coffee, can cause kidney damage. Each mycotoxin has specific health effects, ranging from acute toxicity to chronic health issues.

Some mycotoxins are heat-stable and cannot be completely destroyed by normal cooking or processing temperatures. However, certain processing methods can reduce mycotoxin levels. For example, cleaning, sorting, and physical separation can remove contaminated portions of crops, while fermentation, nixtamalization, and other chemical treatments can degrade some mycotoxins.

Yes, many countries have established regulations to control mycotoxin levels in food and feed. These regulations set maximum allowable levels for specific mycotoxins in different commodities. For instance, the European Union has stringent regulations for aflatoxins, with maximum levels ranging from 2 to 12 micrograms per kilogram for various foodstuffs, to protect consumer health.

To minimize exposure to mycotoxins, consume a varied diet to avoid high intake from a single source, purchase grains and nuts from reputable sources, and store food properly to prevent mold growth. Discard any food that looks moldy or spoiled. Additionally, support and advocate for strong food safety regulations and monitoring programs.