Topic 2 Mycotoxins

Aspergillus terreus colony

Author: Medmyco at English Wikipedia

Description: J Scott, Aspergillus terreus colony on Rose Bengal Agar, photographed in Nomarski Differential Interference Contrast Microscopy

Source: Wikicommons

Penicillium sp conidiophore


Author: AJC1

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.

Examples of foods associated with mould producing mycotoxins:


Dried fruits



Apples and apple juice

Grape juice