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Abstract

Mycotoxins are toxic metabolites produced by filamentous fungi that appear naturally in agri-food products around the world. Aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone, trichothecenes and ergot alkaloids are currently the most relevant. These mycotoxins may be produced by species belonging to the Aspergillus spp, Penicillium spp, Fusarium spp, and Claviceps spp, genera; and they can be carcinogenic, mutagenic, teratogenic, cytotoxic, neurotoxic, nephrotoxic, estrogenic and immunosuppressant. The assesment of animal and human's exposure to these mycotoxins takes into account the data on their appearance in food and feedstuffs and consumer's eating habits. This evaluation is fundamental and serves as support for the implementation of measures to reduce consumer's exposure to the already above mentioned mycotoxins. The aim of this article is to make