Mycotoxins dissemination

Penicillium spp. produce a wide range of mycotoxins, of which patulin (an unsaturated lactone) is common as a possible food contaminant. The species of this genus disseminate efficiently by the production of airborne conidia. 

The persistent chemical agents which could be used in a foodborne attack, aimed at poisoning human consumers, include the nerve agent VX, any of the mycotoxins—aflatoxin, T-2 toxin, nivalenol (see Appendix A for discussion of their toxicology)—and compounds such as ricin produced from the castor bean plant. Chapter 5 should be consulted for a full discussion on natural toxins. These chemicals, combined with the biotoxins listed above, could potentially be used in the food supply. This would not be an easy task since many of these agents are toxic to animals and thus might kill the host, preventing dissemination into the food distribution system. 

Insects are directly or indirectly associated with the occurrence of molds and increased mycotoxin levels in food commodities (Dunkel, 1998). Increased insect activity results in heating and higher moisture content, favoring mold growth. Moreover, insects themselves are involved in disseminating mold in food grains and other commodities. Higher levels of mold/mycotoxins as a consequence of increased insect activity in maize (Dharmaputra et al., 1994 Sinha, 1994 Sinha and Sinha, 1992), almonds (Schatzki and Ong, 2001), pistachio nuts (Doster and Michailides, 1999), and yam (Morse et al., 2000), and wheat have been reported (Table II). 

Category B agents are those agents that are more difficult to disseminate and/ or would result in moderate morbidity and low mortality rates. Current Category B ents include ricin, Q fever, staphylococcal enterotoxin B, Venezuelan equine encephalitis, cholera, and T2 mycotoxin. 

Contamination of foods can occur at all stages of its production. Figure 12.41 shows the dissemination of mycotoxins in human and animal food chains and possibilities of their further fate. Contamination of food can occur especially in cases of non-compliance of requirements for safety control of fungal cultures specifically used in various food and biotechnological processes. A comprehensive list of dietary exposure sources is as follows ... 

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