Summary:
Mycotoxins are toxic compounds produced by certain species of fungi (moulds). More than 500 mycotoxins have been identified and human exposure mainly occurs through eating contaminated food, but it can also occur through inhalation or skin contact with contaminated materials. Mycotoxins are particularly relevant to food safety because contamination can occur throughout the food supply chain. Crops such as maize and peanuts are especially susceptible. Children may be more vulnerable to mycotoxin toxicity because of their developing immune, nervous and endocrine systems and their greater exposure relative to body size. Research has also examined whether mycotoxin exposure may contribute to environmental enteropathy, a condition that affects intestinal function and nutrient absorption and may contribute to impaired growth. Mycotoxins can also be relevant to indoor mould exposure. Visible mould in a home indicates fungal growth, which can release spores, allergens and other biological particles into the environment. Some mould species can also produce mycotoxins, and the health effects from indoor dampness and mould are associated with respiratory and allergic responses. This study was a narrative review that synthesised existing evidence on mycotoxins in food, plants, animals and humans, focusing on their types, toxicity, health effects and prevention. The review highlighted that removing mycotoxins from contaminated foods can be difficult, particularly when several toxins occur together. Prevention is therefore an important strategy and includes good agricultural practices, crop rotation, early harvesting and appropriate storage. Following harvest, processing and physical, chemical and biological methods may also help reduce or detoxify mycotoxin contamination.
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Abstract:
Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts.
Article Publication Date: 03/06/2021
DOI: 10.3390/foods10061279
