A Critical Overview of Mycotoxin Contamination of Foods and Feeds

Abstract

Mycotoxins contamination of foods and feeds remain a great challenge to food safety and of public health and economic significance. Mycotoxins occur in various foodstuffs, from raw agricultural commodities to processed foods with varying impacts on food processing. The major group of mycotoxins that contaminate foods and feeds include aflatoxins, fumonisins and patulin. Several studies conducted to reveal the metabolism of mycotoxins in the body are reviewed. Health implications of mycotoxins upon consumption of adequate doses are diverse. They include sub- acute mycotoxicosis, immune suppression, carcinogenicity, genotoxicity, morbidity and mortality in animals and humans as well as interaction with nutrient assimilation. Mycotoxicity of foods have tremendous effect on international trade, resulting in huge losses. There are regulations, though not in all countries, aimed at preventing and controlling Mycotoxins which operate only on industrially processed foods and those meant for exports but not locally processed ones. A number of strategies for preventing mycotoxins have been proposed but the awareness for implementation is very low. The use of media to create awareness is a viable option.