Mycotoxin

A toxic substance produced by certain fungi, often contaminating crops and food. Different mycotoxins cause distinct health effects and vary in how they form and persist.

Aspergillus: A genus of fungi that includes species responsible for food spoilage and production of several mycotoxins. Some Aspergillus species produce aflatoxins in crops and stored foods.
Aflatoxin biosynthesis: The biochemical pathway by which certain Aspergillus fungi produce aflatoxins. It illustrates how fungal metabolism generates a specific family of mycotoxins.
Mycotoxin testing: Laboratory and field methods for detecting or measuring mycotoxins in samples. Testing determines whether contaminated lots exceed safety limits.
Aflatoxin: A group of mycotoxins produced mainly by Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are potent contaminants of staple crops and can cause liver cancer.
Bacterial toxin: A harmful substance produced by bacteria that can damage host cells or disrupt bodily functions. Bacterial toxins arise from bacteria, unlike mycotoxins produced by fungi.
Fusarium: A genus of fungi that infects plants and includes species producing toxins in cereal grains. Fusarium species produce several mycotoxins in infected maize and other grains.
Mycotoxin biosynthesis: The cellular processes by which fungi make toxic secondary metabolites. Different fungal species use distinct pathways to form their toxins.
HACCP: A food-safety system that identifies hazards and controls them at critical production steps. HACCP plans can address fungal growth and mycotoxin risks throughout production.
Ochratoxin A: A mycotoxin produced by certain Aspergillus and Penicillium species. It can contaminate foods and is associated with kidney toxicity.
Phycotoxin: A toxin produced by algae or cyanobacteria, sometimes accumulating in seafood or water. Phycotoxins have aquatic producers rather than food-associated fungi.

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