Mycotoxin

Mycotoxin

Ochratoxin

Mycotoxins are secondary metabolites produced by microfungi that are capable of causing disease and death in humans and other animals. Because of their pharmacological activity, some mycotoxins or mycotoxin derivatives have found use as antibiotics, growth promotants, and other kinds of drugs; still others have been implicated as chemical warfare agents.

History

The term 'mycotoxin' is derived from the Greek words 'mykes' meaning fungus and 'toxikon' meaning poison. It was coined in 1962 in the aftermath of an unusual veterinary crisis near London, England, during which approximately 100,000 turkey poults died. The disease, known as Turkey X disease, was traced to a peanut meal contaminated with secondary metabolites from fungi of the genus Aspergillus.

Types of Mycotoxins

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

• Aflatoxins: These are produced by Aspergillus species. They are often found in peanuts, corn, and oil seeds like cottonseed.

• Ochratoxins: These are produced by Aspergillus and Penicillium species. They are often found in cereals, coffee, dried fruit, and red wine.

• Fumonisins: These are produced by Fusarium species. They are often found in corn and corn-based products.

• Trichothecenes: These are produced by Fusarium species. They are often found in cereals.

• Zearalenone: This is produced by Fusarium species. It is often found in cereals.

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 specific effects depend on the type of mycotoxin, the amount and duration of exposure, and the age, health, and diet of the individual.

Prevention and Control

Prevention and control of mycotoxins involve a combination of pre-harvest, harvest, and post-harvest strategies. These include good agricultural practices, proper storage, and regular testing of food and feed for mycotoxin contamination.

See Also

• Mycotoxicology
• Food safety
• Fungal contamination of crops

References

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