Abstract

Mycotoxins are toxic secondary metabolites produced by various species of fungi, particularly those belonging to the genera Aspergillus, Penicillium, Fusarium, and Alternaria. Secondary metabolites are chemicals of a fungus that produce toxic results in another organism. These compounds can contaminate agricultural products such as grains, nuts, and fruits, posing significant health risks to humans and animals. Cytotoxic: disrupt cell membranes, and processes such as protein, Deoxyribonucleic Acid (DNA), and Ribonucleic Acid (RNA) synthesis. Lack of visible appearance of fungus does not negate presence of mycotoxins. Toxins can remain in the organism even after fungus has been removed. Less selective in special organism selection, can cross plant species barrier. It can be heat stable, not destroyed by canning or other processes. Mycotoxins are known to be toxic compounds that are naturally produced by certain types of (fungi). fungi that can produce mycotoxins grow on food such as cereals, dried fruits, nuts and spices. Mould growth can occur before or after harvest, during storage, on/in the food itself especially under warm, damp and humid conditions. Most mycotoxins are stable and survive even during food processing. Here is a comprehensive review of mycotoxins health risks to humans and animals

Keywords:Mycotoxins; Fungi toxic; Patulin; Aflatoxins; Ochratoxins; Fumonisins and Zearalenone