The Nature and Properties of Mycotoxins that Contaminate Foods and Feeds Causing Health Risk for Human and Farm Animals

Mycotoxins are toxic secondary metabolites produced by the fungus kingdom. These fungi (molds) under aerobic and optimum conditions of humidity and temperature consume nutrients for proliferation and the secretion of mycotoxins. There are seven major groups of mycotoxins produced by different species of toxigenic fungal genus. Mycotoxin production and secretion by these fungi depends on the surrounding intrinsic and extrinsic environments. These seven mycotoxin groups—Aflatoxins, Trichothecene, Ochratoxins, Ergot alkaloid (Ergolin), Fumonisins, Patulin, and Zearalenone—contaminate grains, foods, and feeds. These mycotoxin families have the ability to affect mammalian cells, leading to a multitude of issues with normal cell function and a wide range of clinical symptoms of diseases, which can result in health risks and mortality for both humans and animals. The toxicity of these mycotoxins varies depending on the sensitivity of the affected host. The contamination of food and feed materials by these mycotoxins is the main concern of the food and feed industries. To ensure the safety and health of both humans and animals, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) are in charge of regulating the allowed levels of these mycotoxins in grains, food, and feeds. Understanding these toxigenic fungal ecology and environmental factors that accelerate these fungal proliferation and mycotoxin secretion in agriculture crops as ingredients for both food and feed manufacturing is essential. In addition, understanding the chemistry and property of these mycotoxins, including methods of detection, illness symptoms, are important factors to comply with regulatory guidance established by World Health Organization (WHO) / Food and Agriculture Organization (FAO) to prevent or minimize food and feed contamination by these mycotoxins for human and animal health, and to reduce economical loss.