reviewInternational Journal of Environmental Research and Public HealthJun 13, 2017GOLD OA

Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food

AFAhmad F. AlshannaqJYJae‐Hyuk Yu

University of Wisconsin–Madison

Indexed incrossrefdoaj

Abstract

Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi (molds). These low molecular weight compounds (usually less than 1000 Daltons) are naturally occurring and practically unavoidable. They can enter our food chain either directly from plant-based food components contaminated with mycotoxins or by indirect contamination from the growth of toxigenic fungi on food. Mycotoxins can accumulate in maturing corn, cereals, soybeans, sorghum, peanuts, and other food and feed crops in the field and in grain during transportation. Consumption of mycotoxin-contaminated food or feed can cause acute or chronic toxicity in human and animals. In addition to concerns over adverse effects from direct…

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1,212
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Authors

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Topics & keywords

Topics
Keywords
  • Mycotoxin
  • Toxicity
  • Environmental health
  • Toxicology
  • Biology
  • Food science
  • Medicine
  • Internal medicine
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