Topic 2 Mycotoxins

Mycotoxins (gr. “mycos” – fungus, lat. “toxicum” – poison) are toxic compounds naturally produced by certain types of moulds (fungi) usually when subjected to stress conditions.

Moulds that produce toxic mycotoxins can grow on numerous human and animal foodstuffs such as cereals, dried fruits, nuts and spices, but are also known to be on celery, grape juice, apples, and other products.

Mycotoxins appear in the food chain as a result of mould infection of crops either before and after harvest, during storage, on/in the food itself often under warm, damp and humid conditions

Most mycotoxins are chemically stable and survive food processing.