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Mycotoxins

Moulds can appear during the growth or storage of foods. Some, although not all, moulds produce toxic substances that can cause disease or illness when eaten by humans and/or animals. These substances are called mycotoxins.

It is difficult to prevent moulds from growing on foods but their levels can be decreased by maintaining hygienic conditions during food processing and storage. Toxin-producing moulds are a particular problem in developing countries, where storage conditions may not be as controllable as in developed countries. Also, the warm and moist climate of tropical regions raises the risk of moulds infesting foods.

Mycotoxins differ greatly in terms of their toxicity and their effects on human health. The effect of mycotoxins depends on the amount and the type of toxin consumed. Research in the UK has shown that most people consume small amounts of mycotoxins in their diet without any obvious ill effects.

Mycotoxins can be produced from many different kinds of moulds,however most come from the genera Aspergillus, Penicillium, and Fusarium. Not all of these fungi produce mycotoxins, and one mould may produce different kinds of toxins, making it difficult to generalise about their effect on human health.

Mycotoxins differ in their origins and overall effects on health. The most common mycotoxins are :

Aflatoxins
Ochratoxin
Trichotecenes
Zearalenone
See also the questions and answers on mycotoxins.

The following table shows a larger number of common and less-common toxins produced by various moulds. Most of these do not pose a health effect in humans. Beware : not all of these are food-related, even though the fungi may be present in food.