An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis

Mycotoxins are potentially hazardous secondary metabolites produced by filamentous fungi (molds). These small molecular weight compounds (often less than 1 000 Da) are found in nature and are almost unavoidable. They can infiltrate our food chain either directly or indirectly through contaminated plant-based food components or toxigenic fungal development on food. Mycotoxins can build up in ripening corn, cereals, soybeans, sorghum, peanuts, and other food and feed crops in the field and during transportation. Humans and animals can get sick from eating mycotoxin-contaminated food or feed, which can result in acute or chronic poisoning. In addition to worries regarding direct consumption of…