Chapter 9 - Food-Borne Mycotoxicoses: Pathologies and Public Health Impact

Abstract

Mycotoxins are the toxic compounds produced by fungi of Aspergillus, Penicillium, and Fusarium genera that contaminate food or feedstuffs and contribute to the occurrence of a serious health problem called mycotoxicosis in animals and humans. The most important food mycotoxins are aflatoxin, a liver-damaging toxin; ochratoxin A, associated with kidney damage; fumonisins, causing liver damage, cancer, and developmental defects; moniliformin, causing acute cardiac damage; deoxynivalenol and zearalenone, causing immunotoxicity and gastroenteritis. Thus, mycotoxins can be classified as hepatotoxins, nephrotoxins, neurotoxins, immunotoxins, teratogens, mutagens, carcinogens, allergens, and so forth. Mycotoxins are responsible for severe human and animal diseases, such as Reye’s disease, equine leukoencephalomalacia, porcine pulmonary edema, human alimentary toxic aleukia, and Balkan endemic nephropathy. In this chapter we have reviewed the food-borne mycotoxins produced by fungi, their biochemical modes of action, and pathologies associated with them individually, as well as in combination. To support the literature, gross photographs and photomicrographs of mycotoxins, namely, fumonisin B1, ochratoxin A, and moniliformin, have been presented that depict their effects on various body organs. In addition, the public health impact and the economic losses due to mycotoxins are discussed.