Mycotoxins in Foods: Occurrence, Regulatory Limits, and Methods of Analysis

Abstract

Introduction

Mycotoxins are toxic compounds that are naturally produced by certain types of moulds (fungi). These are potent, naturally occurring toxic secondary metabolites generated by filamentous fungi (moulds). These compounds present a significant threat to both human and animal health by contaminating a wide array of agricultural commodities. Moulds capable of producing mycotoxins can develop on numerous foodstuffs, including cereals (maize, wheat, rice, barley), oilseeds (peanuts, soybeans), dried fruits (raisins, figs), nuts (almonds, walnuts, pistachios), spices (peppers, nutmeg), and coffee. Mould growth can occur either before or after harvest, as well as during storage, often under warm, damp, and humid conditions. Improper storage practices, such as inadequate drying, poor ventilation, and insect damage, can create favourable environments for mould growth.