Among all known mycotoxins to date, aflatoxins, ochratoxins, fumonisins, deoxynivalenol, and zearalenone are of greatest concern in public health mainly due to their prevalence and toxicity. These toxic secondary metabolites are produced mainly by three fungal genera of Aspergillus, Fusarium, and Penicillium. The levels of contamination may vary widely depend on the mycotoxin, commodity, and other factors including environment. According to surveys conducted in the last decade, total aflatoxins detected in cereals, nuts, and dried fruits ranged 0.02 µg/kg - 4.32 mg/kg. Though most mycotoxins occur at low levels, they can cause serious adverse effects in different organs including the liver, kidney, and immune system in humans. Consequently, many countries regulate mycotoxins with their maximum levels in various commodities. While cereal grains are most commonly contaminated, one or more mycotoxins can be found in virtually all agricultural commodities and their processed foods due to their heat stability. In farm animals, the intake of feed contaminated with mycotoxins may result in the contaminated animal products such as a milk, meat, and eggs. Mycotoxins may occur in various combinations by a single or multiple fungal species in food matrices. Therefore, more information on co-occurrence of mycotoxins in foods and its interactive toxicity in humans are needed.

Worldwide occurrence of mycotoxins in foods

251st National Meeting (2016)

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