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Mycotoxins: Causes, Effects & Prevention

Mycotoxins are toxic secondary metabolites produced by mold fungi that can contaminate food and feed, posing serious health risks to humans and animals worldwide.

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Things worth knowing about "Mycotoxins"

Mycotoxins are toxic secondary metabolites produced by mold fungi that can contaminate food and feed, posing serious health risks to humans and animals worldwide.

What Are Mycotoxins?

Mycotoxins (from Greek mykes = fungus and Latin toxicum = poison) are naturally occurring toxic compounds produced as secondary metabolites by various mold species. They can contaminate food, animal feed, and agricultural products, representing a major global health concern for both humans and animals. Importantly, mycotoxins can persist in food even after the mold has been removed or killed, as they are heat-stable and chemically resistant.

Major Types of Mycotoxins

Hundreds of mycotoxins are known to science. The most medically and food-safety-relevant ones include:

Aflatoxins: Produced mainly by Aspergillus flavus and Aspergillus parasiticus. They are among the most potent naturally occurring carcinogens and commonly contaminate nuts, maize, and cereals.
Ochratoxin A: Produced by Aspergillus and Penicillium species, found in cereals, coffee, dried fruit, and grapes. It is nephrotoxic, hepatotoxic, and possibly carcinogenic.
Deoxynivalenol (DON, Vomitoxin): A trichothecene mycotoxin produced by Fusarium species in cereals. It causes nausea, vomiting, and immune suppression.
Zearalenone: Also produced by Fusarium species, it has estrogenic activity and can disrupt the hormonal system.
Fumonisins: Found in maize and maize products, associated with esophageal cancer and neural tube defects.
Patulin: Produced by Penicillium species, mainly in spoiled fruit (especially apples) and fruit juices.

Causes and Conditions of Formation

Mycotoxins develop when environmental conditions favor mold growth. Contributing factors include:

High humidity and temperature (varying by mold species)
Improper storage of food and harvested crops
Physical damage to crops caused by insects or mechanical injury
Extreme weather events such as drought or excessive rainfall
Inadequate storage hygiene

Health Effects (Mycotoxicoses)

Illnesses caused by the ingestion of mycotoxins are referred to as mycotoxicoses. The severity depends on the type of toxin, the amount ingested, the duration of exposure, and the overall health status of the individual.

Acute Poisoning

Nausea, vomiting, and diarrhea
Abdominal pain
Dizziness and headache
In severe cases: liver failure, hemorrhage, coma

Chronic Exposure

Liver toxicity, potentially leading to cirrhosis and liver cancer (especially from aflatoxins)
Kidney dysfunction (especially from ochratoxin A)
Immune suppression and increased susceptibility to infections
Endocrine disruption (especially from zearalenone)
Growth retardation in children
Carcinogenic effects from specific toxins

Diagnosis

Diagnosis of mycotoxin exposure is made through several methods:

Blood and urine analyses: Detection of mycotoxins or their metabolites (biomarkers) in the body
Food testing: Laboratory analysis of suspect foods using ELISA or HPLC methods
Clinical examination: Assessment of symptoms and medical history by a physician
Liver and kidney function tests: To evaluate potential organ damage

Treatment

No specific antidote therapy exists for most mycotoxins. Treatment of mycotoxicosis is therefore primarily supportive:

Immediate cessation of toxin exposure (removal of contaminated food)
Supportive care: fluid replacement, electrolyte correction
Medical monitoring of liver and kidney function
In severe cases: hospitalization and intensive medical care

Prevention and Legal Limits

To protect public health, the European Union has established maximum permitted levels for various mycotoxins in food (EU Regulation No. 1881/2006 and subsequent amendments). Preventive measures include:

Proper harvesting and storage under controlled temperature and humidity conditions
Regular monitoring and analysis of food and feed products
Use of fungicides in agriculture (in compliance with legal requirements)
Consumer awareness: moldy foods should be completely discarded, as toxins can penetrate deeper into the food than the visible mold
Use of binding agents (adsorbents) in animal husbandry to bind toxins in the gut

References

European Food Safety Authority (EFSA): Mycotoxins - Scientific Opinions and Assessments. www.efsa.europa.eu (2024).
World Health Organization (WHO): Mycotoxins - Fact Sheet. www.who.int (2018).
Bennett, J.W. & Klich, M.: Mycotoxins. Clinical Microbiology Reviews, 16(3), 497-516 (2003).

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