Toxins produced by fungi (moulds), especially Aspergillusflavus under tropical conditions and Penicillium and Fusarium species under temperate conditions.
A poisonous compound produced by molds.
Toxins produced by fungi. More than 350 different mycotoxins are known to man. Almost all mycotoxins possess the capacity to harmfully alter the immune systems of animals. Consumption by animals (including humans) of certain mycotoxins (e.g., via eating infected com, nuts, peanuts, cottonseed products, etc.) can result in liver toxicity, gastrointestinal lesions, cancer, muscle necrosis, etc.
Secondary metabolites of fungi, which can induce acute as well as chronic toxic effects (i.e., carcinogenicity, mutagenicity, teratogenicity, and estrogenic effects) in animals and humans. According to their habitat, mycotoxin-producing fungi can be classified as fungi infecting living plants (e.g., Aspergillus flavus, Claviceps purpurea, and Fusarium graminearum), fungi infecting stored food products (e.g., Aspergillusflavus, Aspergillus ochraceus, Aspergillus parasiticus, Fusarium graminearum, Penicillium expansum, and Penicillium viridica- tum), and fungi infecting decaying organic matter (e.g., Fusarium graminearum). Some important mycotoxins are aflatoxins, sterigmatocystin, ochratoxins, patulin, trichothecenes, zearalenone, and ergot alkaloids. Toxic syndromes resulting from the intake of mycotoxins by animals and humans are known as mycotoxicoses. Well-known examples of mycotoxicoses include “holy fire” in Europe caused by the mold Claviceps purpurea, “alimentary toxic aleukia” in the Soviet Union caused by Fusarium spp., and “yellow rice disease” in Japan caused by Penicillium spp.
Substances produced by mold growing in food or animal feed and causing illness or death when ingested by humans or animals.