Regulation of Mycotoxins in Food

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Regulation of Mycotoxins in Food

http://organic.insightd.net/reportfiles/5249_mycotoxin_ex_sum.pdf

Many developed countries have established standards

or guidelines governing mycotoxins in food. At this

time, there are no widely acceptable international

standards for mycotoxins in any specifi c food.

The offi cial status and impact of " guidance levels, " in

contrast to " allowable levels, " or " standards, " varies

around the world. The United States is among a

set of countries that have established unenforceable

" guidance levels " that are intended to trigger actions

by private companies if and when the levels are

exceeded.

With the exception of patulin in apple juice,

European Union (E.U.) standards for mycotoxins in

food and feed are two to fi fteen times stricter than

those in the United States.

However, a few fungi are poisonous,

even deadly, to humans. Others

produce molds and mold spores

that can trigger human allergies and

induce asthma. Most fungi thrive

by attacking plants, trees, or insects

and slowly consuming their tissues.

Others break down the integrity of

cell walls, causing damage that can

prove fatal. This is sometimes a

good thing, such as when Beauveria

bassiana fungi attack Colorado

potato beetles in a farmer's field.

There are more than 300 species

of fungi with the ability to produce

mycotoxins. Mycotoxins are

secondary metabolites produced by

fungi in response to environmental

conditions. Fortunately, only

about 20 mycotoxins produced by

fi ve genera of fungi (Aspergillus,

Penicillium, Fusarium, Alternaria,

and Claviceps) are found periodically

in food at levels posing threats

to people. Still, mycotoxins cost

American agriculture between $630

million and $2.5 billion annually,

largely because of market rejection

of grain that contains mycotoxins at

levels above either government or

company standards.

An Overview of Mycotoxin Diversity,

Toxicity, and Regulation

When a fungal spore comes into contact with organic

material, it sends out fi lament-like structures called

hyphae, which help attach the fungus to its new home.

When the fungus senses conditions are right, it

initiates the decomposition process by secreting enzymes into its

new food source. These enzymes break down complex organic molecules

in the host tissues into simpler molecules that are more

readily available to the fungi, as well as to other

microorganisms.

The secondary metabolites produced by fungi during the

course of digestion are mycotoxins. Fungi produce these

biochemicals for a wide array of reasons. Mycotoxin production tends

to increase when fungal growth rates

slow down. The purpose of the mycotoxins might be

to combat the factors reducing the growth rate of fungi.

Alternatively, fungi may produce mycotoxins to protect

dormant molds and fungal spores from other, surviving

fungal species and bacteria.

" Mycotoxins produced by fungi play a major role in the biochemical

warfare that unfolds among competing species in virtually every

environment on Earth. "

This report focuses on the mycotoxins that appear

most frequently in food: aflatoxins, ochratoxin,

fumonisins, deoxynivalenol, patulin, and the ergot

alkaloids.