A Snapshot of the Occurrence and Biological Effects of Mycotoxins

Mycotoxins are harmful secondary metabolites produced by certain groups of fungi. Mycotoxigenic organisms are fungi such as Aspergillus flavus, A. niger, A. parasiticus, Fusarium oxysporium, F. sporotrichioides and Penicillium verrucosum, that produce mycotoxins. The adulteration of food, feeds and other agro-products by mycotoxins is a global challenge causing an extensive range of adverse effects and other serious complications. Mycotoxins cause a toxic response in animals and humans called mycotoxicoses. Mycotoxins are diverse and challenging to categorise but are grouped as major and minor compounds depending on their degree of severity, frequency of occurrence and the type of fungi that produce them. Aflatoxins, Trichothecenes, Ochratoxins Patulins, Zearalenones, Fumonisins and Ergot alkaloids are the leading types of mycotoxins that not only reduce the quality of food and feed but also make them unfit to consume. The effects of mycotoxins on living organisms cannot be overlooked as they cause different degrees of acute and chronic toxicities. Most mycotoxins exhibit immunosuppressive properties, while others possess carcinogenic, hepatotoxic, nephrotoxic, and neurotoxic effects. This appraisal provides a general idea on the occurrence and impact of mycotoxins that contaminate feeds and food commodities.