MYCOTOXINS IN FOODS AND THEIR SAFETY RAMIFICATIONS

Mycotoxins are toxic metabolites produced by certain fungi in/on foods and feeds. These toxins have been associated with various diseases (mycotoxicoses) in livestock, domestic animals and humans throughout the world. The occurrence of mycotoxins is influenced by certain environmental factors; hence the extent of contamination will vary with geographic location, agricultural and agronomic practices and the susceptibility of commodities to fungal invasion during preharvest, storage and/or processing periods. Mycotoxins differ widely in their chemical and toxicological properties. The aflatoxins have received greater attention than any of the other mycotoxins because of their demonstrated potent carcinogenic effects in susceptible laboratory animals and their acute toxicological effects in humans. Many countries have attempted to limit exposure to aflatoxins and other selected mycotoxins by imposing regulatory limits on commodities in commercial channels. Recent FDA monitoring data generated on mycotoxins will be discussed.