ABSTRACT

Mycotoxins are naturally occurring toxins produced by ›lamentous fungi that affect many agricultural crops. Over 300 mycotoxins have been identi›ed, of which about 20 have been shown to occur naturally in food at suf›cient levels posing food safety concerns (Bennet and Klich 2003; Wild and Gong 2009; Wu et al. 2014). The majority of these toxins are produced by fungi in the genera, Aspergillus, Penicillium, and Fusarium. The most commonly occurring mycotoxins are a˜atoxins (B1, B2, G1, G2, and M1), ochratoxin A (OTA), patulin, citrinin, sterigmatocystin, fumonisins (B1, B2, and B3), zearalenone, T-2 and HT-2 toxins, nivalenol, and deoxynivalenol (DON). Among them, a˜atoxin B1 (AFB1), which is hepatocarcinogenic, poses greatest threat to human health, especially in individuals with hepatitis B (Henry et al. 1999, 2002). Others also present a health threat. For instance, OTA has been shown to cause cancer of the kidneys in animals. Exposure to high levels of fumonisins (B1, B2, and B3) has also been reported to cause liver and kidney damages in experimental animals (Peraica et al. 1999; Wild and Gong, 2009; Wu et al. 2014). The mycotoxins discussed in this chapter are a˜atoxins, ochratoxins, ochratoxins A, fumonisins, patunin, and citrinin.