Health Impacts of Foodborne Mycotoxins and Factors Affecting Occurrence of Toxigenic Fungi and Their Toxins in Stored Foods

Abstract

Many cereal and other crops are susceptible to fungal attack either in the field or during storage. These fungi may produce as secondary metabolites a diverse group of chemical substances known as mycotoxins. Poor harvesting practices, improper storage and less than optimal conditions during transportation, marketing and processing can also contribute to fungal growth and increase the risk of mycotoxin production. However a large number of fungi are associated with groundnut kernel, maize, rice, and sorghum grain, chilli, and various spices, the most common mycotoxin-producing fungi are aspergillus spp( Aspergillus flavus, Aspergillus parasiticus, Aspergillus ochraceus), fusariumspp (Fusarium verticillioides, Fusarium graminearum, F. proliferatum ) and Penicillium spp (Penicillium verrucosum). Among the mycotoxins fitting into this major group would be the aflatoxins, deoxynivalenol, fumonisins, zearalenone, T-2 toxin, ochratoxin and certain ergot alkaloids. The diseases (mycotoxicoses) caused by these mycotoxins are quite varied and involve a wide range of susceptible animal and humans. Most of these diseases occur after consumption of mycotoxin contaminated grain or products made from such grains but other routes of exposure exist. The resulting implications include immuno-suppression, impaired growth, various cancers and death depending on the type, period and amount of exposure. Possible intervention strategies include good agricultural practices such as early harvesting, proper drying, and sanitation, storage, transportation, marketing and insect management among others. Other possible interventions include biological control, chemical control, and decontamination, breeding for resistance as well as surveillance and awareness creation.

DOI: 10.7176/JNSR/13-13-01

Publication date:July 31^st 2022