Fungal mycotoxins in foods: A review

This study aimed to review fungal mycotoxins in foods, their roles and significance in human nutrition and health. This paper provided comprehensive information on the mycological quality and mycotoxin safety of foods. The review showed that moulds are multicellular fungi that form thin thread like structures called hyphae. They are widely distributed and found wherever moisture is present with adequate nutrients that can sustain their growth. Fungi are major spoilage of foods and feedstuffs. The proliferation of various fungi in agricultural products leads to reduction in yield and quality with significant economic losses. Fungi produce secondary metabolites which are referred to as mycotoxins which have been found to be present in most food substances. The mycotoxins are low weight metabolites which cause harm known as mycotoxicoses, in livestock, domestic animals and humans and therefore of public health significance. The production of mycotoxins is stimulated by certain environmental factors: Therefore the extent of contamination will differ with geographic location, agricultural methods and the susceptibility of commodities to the penetration of fungi during storage and processing periods. Fungi that produce toxins in food are therefore classified into field fungi and storage fungi based on their ecological requirements for growth. Mycotoxins have been reported in several food products such as cereals, legumes, processed flour, and smoked-dried fish and in dried meats.