Mycotoxins

Mycotoxins are secondary metabolites produced by microfungi that are capable of causing disease and death in humans and other animals. Because of their pharmacological activity, some mycotoxins or mycotoxin derivatives have found use as antibiotics, growth promotants, and other kinds of drugs; still others have been implicated as chemical warfare agents.

History

The term 'mycotoxin' is derived from the Greek words 'mykes' meaning fungus and 'toxikon' meaning poison. The history of mycotoxins dates back to the Middle Ages when ergotism, a severe reaction to the consumption of contaminated rye, was a common and deadly occurrence. The term 'mycotoxin' was coined in the 1960s following an outbreak of Turkey X disease in England that resulted in the death of over 100,000 turkey poults. The disease was traced back to a peanut meal contaminated with Aspergillus flavus and Aspergillus parasiticus, fungi known to produce a group of mycotoxins known as aflatoxins.

Types of Mycotoxins

There are several types of mycotoxins. Some of the most common include aflatoxins, ochratoxin, fumonisins, zearalenone, and trichothecenes. Each type of mycotoxin has a different effect on the body and is produced by different species of fungi.

Health Effects

Mycotoxins can cause a variety of adverse health effects in humans, ranging from acute poisoning to long-term effects such as immune deficiency and cancer. The severity of these effects is determined by the toxicity of the mycotoxin, the extent of exposure, and the individual's susceptibility.

Prevention and Control

Prevention and control of mycotoxins involve implementing good agricultural practices, proper storage conditions, and the use of mycotoxin-binding agents or deactivators. In addition, regular monitoring of food and feed for mycotoxin contamination is essential.

See Also

• Fungi
• Mycology
• Food Safety
• Agriculture

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