Mycotoxins are toxic secondary metabolites of filamentous food-borne fungi that grow worldwide on a variety of cereals and other agricultural produce. Aflatoxins, ochratoxin A, fumonisins, trichothecenes, and zearalenone occur on cereals and lead to mycotoxicoses among humans, animals, and poultry. Some mycotoxins are carcinogenic, hepatotoxic, nephrotoxic, dermatoxic, genotoxic, teratogenic, immunotoxic, or estrogenic. Good agricultural practice involving sound preharvest practices such as optimum tillage, crop rotation, planting date, avoidance of drought stress, and optimal fertilization contributes to the production of healthy crops. Biocontrol agents, such as Aflasafe, and genetically modified insect-resistant maize, such as Bt maize, reduce mycotoxin formation in maize. Hygienic storage conditions contribute to the prevention of mycotoxin formation. Reliable analytical results are necessary for compliance with mycotoxin regulations and control procedures to facilitate the international trade of cereals. Compliance with regulations of international food safety authorities as well as public awareness of mycotoxins should enhance the protection of populations from the adverse health effects of mycotoxins.
FoodWorld 