Title

Mycotoxins

Campus Units

Food Science and Human Nutrition

Document Type

Article

Publication Version

Accepted Manuscript

Publication Date

11-2017

Journal or Book Title

Food Toxicology: Current Advances and Future Challenges

Volume

7

Abstract

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.

Comments

This is a book chapter from Food Toxicology Current Advances and Future Challenges, 2017. Posted with permission.

Copyright Owner

Apple Academic Press

Language

en

File Format

application/pdf

Published Version

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