Aspergillus, Penicillium and Fusarium mycotoxins

The problems associated with moulds and concomitant mycotoxin production are worldwide. The Food and Agricultural Organization (FAO, 2008) of the United Nations has estimated that 25% of the world s crops are contaminated by mycotoxins 

Production of a particular mycotoxin is a species- or strain-specific property, and usually a toxigenic fungus can produce several toxins. Furthermore, several different toxins are often present in the contaminated raw materials, and they have poorly understood synergistic effects. 

In addition to health hazards, several mycotoxins have phytotoxic impacts on host plants and may cause loss of viability and reduced quality of plant seed (Nishiuchi, 2013). Several mycotoxins have antimicrobial activity and thus may also influence the behaviour of other microbes present in the same surrounding. Mycotoxins may have adverse effects on animal health if they are transmitted to sidestreams used as animal feed. Consumption of contaminated batches at farms can lead to reduced livestock productivity and to serious illness or even death (Murphy et al., 2006). Some of the most common mycotoxins associated with foods and beverages are presented in Table 6.2. 

Mycotoxin Major producer fungi Common food and beverage source 

Aflatoxins Bj (AFB]), AFB2 Aspergillus flavus, Aspergillus Cereals, nuts, seeds, 

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