Botany | Fungi | Mycotoxins Quick Revision #Botany #AssistantProfessor #UPPSC-GDC #CSIRNET #NEET

Added: 2026-05-16

Mycotoxins are toxic secondary metabolites produced by fungi, particularly molds such as Aspergillus, Penicillium, and Fusarium, which commonly contaminate foods like cereals, nuts, and spices under warm, humid conditions. These toxins pose significant health risks including liver damage, kidney damage, cancer, and endocrine disruption. Key mycotoxins include aflatoxins (produced by Aspergillus, highly carcinogenic), ochratoxin A (causes kidney damage and birth defects), fumonisins (associated with corn and neural tube defects), trichothecenes (cause vomiting and immunosuppression), patulin (found in rotting apples), zearalenone (disrupts endocrine systems), and ergot alkaloids (affect nervous and cardiovascular systems). Most mycotoxins are chemically stable and survive food processing, contaminating food directly through infected crops or indirectly through contaminated animal products.