Food Science and Human Nutrition
Journal or Book Title
Food Toxicology: Current Advances and Future Challenges
Mycotoxins, toxins produced by fungi that commonly contaminate food crops, remain an important global food safety concern. Aflatoxins and fumonisins mainly pose a cancer risk, whereas deoxynivalenol poses a risk to gastrointestinal and immune function. Ochratoxin A poses a risk for kidney disease. Grains and some legumes are the predominant sources of these toxins, but they vary in the range of foods that they contaminate. For example, fumonisins occur mainly in corn, whereas deoxynivalenol is mainly found in wheat, barley and corn. Aflatoxins are mainly found in peanuts and corn. The nature of the fungi that produce each toxin seems to be the main determinant of which crop species will be the main sources of the mycotoxins.
Apple Academic Press
Hendrich, Suzanne, "Mycotoxins" (2017). Food Science and Human Nutrition Publications. 163.