Mycotoxins in Crops - A Threat to Human and Domestic Animal Health

Abstract

In food and feed, filamentous fungi produce mycotoxins as secondary metabolites in response to a variety of factors that influence fungal growth and mycotoxin production in varying degrees. This study aims to examine the various factors that influence the production of mycotoxins and the methods for controlling them. Fungal growth and mycotoxin production can be exacerbated by conditions such as high temperature and humidity. Contamination can also be affected by pH, fungus strain, and substrate, to name a few. Prior to planting, an integrated approach is needed to control mycotoxin contamination, so that good practises can help minimise contamination at every step of the food chain and deliver safe products. Due to its tropical, warm, and humid climate, the Philippines is particularly vulnerable to the introduction of mycotoxigenic fungi. Currently, seven Aspergillus species, four Fusarium species, and one Penicillium species have been identified as mycotoxins in various agricultural crop commodities in the United States. Fifty-five mycotoxin groups (aflatoxin, fumonisin, ochrataxin, zearalenone, and nivalenol) have been found in the raw form and in the by-products of major crops grown in this country. Although mycotoxins and mycotoxinsogenic fungi have been studied extensively since 1972, little has been known about other mycotoxins until the last two decades of the 21^st century