Mycotoxins: Natural food chain contaminants and human health

Mycotoxins are secondary fungal metabolites that can be produced in crops and other food commodities both preharvest and postharvest. It has been estimated that 25% of the world's grain crops are contaminated with mycotoxins. When ingested, mycotoxins may cause a mycotoxicosis that can result in an acute or chronic disease episode. Reduced growth and development, immunosuppression, and cancer are chronic conditions that have a higher prevalence in communities that have continual exposure to low-level mycotoxin ingestion as may occur in developing countries. International regulatory standards for mycotoxins in food commodities determine the extent of global trade in contaminated commodities. As stable, natural contaminants of the food chain, mycotoxin reduction requires a multifaceted approach, including farmers, government agencies, food processors, and scientists. This can have a significant impact on the cost of food production. There is an ongoing need for intervention strategies that reduce mycotoxin contamination of the food supply