Abstract
Mycotoxins are secondary metabolites that are synthesised by filamentous fungi growing on food, feed, and in the damp indoor environment. They cause a variety of ill effects in humans and animals that include allergic responses, immuno-suppression, and cancer. Mycotoxicoses is the poisoning caused by mycotoxins and can be compounded by factors such as vitamin deficiency, caloric deprivation, alcohol abuse, and microbial disease status. Additionally, mycotoxicoses can amplify the susceptibility to infectious diseases, aggravate the effects of malnutrition, and act in synergy with other toxic compounds. Aflatoxins, trichothecenes, fumonisins, ochratoxin A, and zearalenone are some of the most important mycotoxins. Mycotoxin contamination causes decreased nutrition as well as production, which leads to both commercial and economic losses. Production of mycotoxins for a given species is greatly dependent on growth conditions like humidity, availability of nutrients and temperature. The present chapter discusses the mycotoxins in food and feed and their effects on human and animal health. It also outlines the present status of mycotoxins and their management in developing countries. Inhabitants of developing countries and rural areas are usually dependent on foods that are produced locally and often come across problems related to food security and food quality. Mycotoxins not only contribute to decreased nutrition and ill health but also lead to both commercial and economic losses. Thus, this chapter reviews the food-borne mycotoxins that contribute to 25% contamination of crops worldwide.
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Singh, K., Kumari, A. (2022). Traditional Mycotoxins and Their Health Implications. In: Mycotoxins and Mycotoxicoses. Springer, Singapore. https://doi.org/10.1007/978-981-19-2370-8_3
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