Mycotoxin

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Mycotoxin

Mycotoxins (/maɪˈkoʊtɒksɪn/) are secondary metabolites produced by microfungi that are capable of causing disease and death in humans and other animals.

Etymology

The term 'mycotoxin' is derived from the Greek words 'mykes' meaning fungus and 'toxikon' meaning poison.

Definition

Mycotoxins are toxic compounds that are naturally produced by certain types of moulds (fungi). These moulds grow on a variety of different crops and foodstuffs including cereals, nuts, spices, dried fruits, apple juice and coffee, often under warm and humid conditions.

Types of Mycotoxins

There are many types of mycotoxins. Some of the most common ones include:

  • Aflatoxins: These are produced by the fungus Aspergillus. They are often found in peanuts, corn, and oil seeds like cottonseed.
  • Ochratoxin: This is produced by the Aspergillus and Penicillium fungi. It is often found in cereals, coffee, dried fruit, and red wine.
  • Fumonisins: These are produced by the Fusarium fungi. They are often found in corn and corn-based products.
  • Zearalenone: This is produced by the Fusarium fungi. It is often found in corn and wheat.

Health Effects

Mycotoxins can cause a variety of adverse health effects in humans and animals, ranging from acute poisoning to long-term effects such as immune deficiency and cancer. The risk depends on the level of exposure, the duration of exposure, and the individual's susceptibility.

Prevention and Control

Prevention and control of mycotoxins involve a combination of pre-harvest and post-harvest management strategies. These include good agricultural practices, good manufacturing practices, good storage practices, and regulatory standards.

Related Terms

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