A Review of Mycotoxins and Food Storage

Abstract

Mycotoxins are secondary metabolites produced by fungi; they are toxic to vertebrates and other animal groups in low concentrations. Mycotoxins are hard to define and are also very difficult to classify. Mycotoxins are often arranged by physicians depending on what organ they effect. Mycotoxins can be categorized as nephrotoxins, hepatoxins, immunotoxins, neurotoxins. They can also be classified based on the species of microbes (fungi) producing them such as: citrinin produced by Penicillium citrinum, fumonisins by member of the family is fumonisin, ochratoxin by Aspergillus ochraceus, patulin by Penicillium patulum. The low water requirement by most yeast and mold makes them to be invariably in association with most cereals, grains, seed foods, nuts and nut products. They are also found in association with milk and milk products, vegetables, herbal medicines and animal feeds. Mycotoxins presence in food can result in some health impacts such as; nephrotoxicity, hepatoxicity, neurotoxicity and immunotoxicity.