Mycotoxins in Food

Abstract

The Ascomycota phylum of filamentous fungus produces mycotoxins, which are toxic (poisonous) secondary metabolites. (Channaiah., 2019). Bennett proposed the following definition of mycotoxins: "Natural compounds generated by fungus that elicit a harmful response when delivered in low concentration to higher vertebrates and other animals through a natural pathway." Phytotoxicity or antimicrobial activity are two additional impacts that certain mycotoxins may have. Typically, Bennett's description of "mushroom and yeast poisons" is not included in the definition of mycotoxins." (Bennett., 1987). Aspergillus, Fusarium, and Penicillium are the three main fungus genera that often and problematically contaminate foods and feeds with mycotoxins. (Alshannaq & Yu., 2017) While Aspergillus and Penicillium species typically develop on foods and feed when they are stored (Saleemi et al., 2010) In the field, Fusarium species frequently infect and spread to plants growing crops like wheat, barley, and maize. There are now approximately 300 mycotoxins known and documented, however only a small number consistently contaminate food and animal feeds, (Alshannaq & Yu., 2017).