Frequently Asked Questions

A mycotoxin (from Greek μύκης (mykes, mukos) “fungus” and Latin (toxicum) “poison”) is a toxic secondary metabolite produced by an organism of the fungus kingdom, including mushrooms, molds, and yeasts. The term ‘mycotoxin’ is usually reserved for the toxic chemical products produced by fungi that readily colonise crops. Most fungi are aerobic (use oxygen) and are found almost everywhere in extremely small quantities due to the minute size of their spores. They consume organic matter wherever humidity and temperature are sufficient. One mold species may produce many different mycotoxins and/or the same mycotoxin as another species.

Mycotoxins can be found in the food chain as a result of fungal infection of crops, either by being eaten directly by humans, or by being used as livestock feed. Mycotoxins greatly resist decomposition or being broken down in digestion, so they remain in the food chain in meat and dairy products. Even temperature treatments, such as cooking and freezing, do not destroy mycotoxins.

Mycotoxicoses is the term used for poisoning associated with exposures to mycotoxins. The symptoms of a mycotoxicosis depend on the type of mycotoxin; the concentration and length of exposure; as well as age, health, and sex of the exposed individual. The synergistic effects associated with several other factors such as genetics, diet, and interactions with other toxics have been poorly studied. Therefore it is possible that vitamin deficiency, caloric deprivation, alcohol abuse, and infectious disease status can all have compounded effects with mycotoxins. In turn, mycotoxins have the potential for both acute and chronic health effects via ingestion, skin contact, and inhalation. These toxins can enter the blood stream and lyphmpatic system; they inhibit protein synthesis, damage macrophage systems, inhibit particle clearance of the lung, and increase sensitivity to bacterial endotoxin.