Often, we observe growth of molds on the food that we eat. Molds can grow on fruits, bread, cereals, old food, spices, nuts under warm and humid conditions. Molds are nothing but fungi and these molds produce and secrete toxic chemicals,
Molds can produce mycotoxins that are chemically stable toxins either before harvest or after harvest of crop, during storage, in or on the food itself often under warm, damp and humid conditions.
After consumption of contaminated foods, symptoms of consumption of mycotoxins can appear within a short time. Person can experience severe sickness.
Aflatoxins (AF) are most poisonous toxins. These are produced by specific fungi called Aspergillus. Two species of Asptergillus A. flavus and A. prasiticus that grow in soil , hay, grains, decaying matters are responsible for aflatoxin production.
Ochratoxin A (OTA) is produced by species of Penicillum and Aspergillus – Aspergillus ochraceus, A. carbonarius, A. niger and Penicillium verrucosum.
Patulin is produced by variety of molds including Aspergillus, Penicillium, Paecilomyces and Byssochlamys.
Fusarium fungi produces different types of mycotoxins. The common toxins include trichothecenes namely Deoxynivalenol (DON) ), nivalenol (NIV) and T-2 and HT-2 toxins, as well as zearalenone (ZEN) and fumonisins.
Ergot alkaloids are large group of toxin compounds produced by certain fungi belonging to the genus Claviceps and its close relatives of fungi -Strains of C. purpurea, C. paspali and C. fusiformis.
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