A food toxicological contemplation of mycotoxins
- 15.09.2013
- English Articles
- Pablo Steinberg
Peer-reviewed | Manuscript received: January 31, 2013 | Revision accepted: May 08, 2013
Introduction
Products of the endogenous metabolism of moulds which can be harmful to humans and other living organisms, are grouped under the generic term „mycotoxins“. Mycotoxins can be formed by outdoor moulds (e. g. Fusarium spp.), which can infest the crops already in the field, as well as by indoor moulds (e. g. Aspergillus spp., Penicillium spp.), which can infest the harvested crops if they are stored inappropriately (i. e. too high storage humidity, too long intervals between the harvesting and the drying step or insufficient airing). Once they have been released by moulds, they may contaminate food items of plant and animal origin (• Figure 1).
In this contribution, information regarding the most relevant mycotoxins from a food toxicological point of view, namely aflatoxins, ochratoxin A, Fusarium mycotoxins, ergot alkaloids, patulin und citrinin, is summarized.
Summary
Mycotoxins are the products of the endogenous metabolism of moulds that can infest crops and already lead to adverse health effects in mammals and humans at low concentrations after the consumption of contaminated feed and food, respectively. In the following report, the main mycotoxins detected in temperate zones, namely aflatoxins, ochratoxin A, Fusarium mycotoxins (zearalenone, trichothecenes and fumonisine), ergot alkaloids, patulin and citrinin, are briefly introduced. In this context, their underlying mechanisms of toxicity, their main toxic effects in humans and animals as well as the actual burden of foods with aflatoxins, ochratoxin A and Fusarium mycotoxins in Germany are described.
Keywords: Moulds, mycotoxins, aflatoxins, ochratoxin A, Fusarium toxins
