Mycotoxins: An Under-evaluated Risk for Human Health


Mycotoxins are harmful secondary metabolites generated mostly by Aspergillus, Penicillium, Fusarium, Alternaria, and Claviceps fungus. These moulds can colonise agricultural crops and create mycotoxins during harvest, processing, and storage. Animals given mycotoxin-contaminated feed may be a natural and unwelcome bioenhancer for transferring mycotoxins, which are eventually metabolised, to animal-derived products marketed to people. Mycotoxins, which exist naturally in low concentrations in food, can have negative health consequences in humans. Acute symptoms are rare, but chronic exposure can cause issues ranging from gastrointestinal and renal illnesses to immunological insufficiency and the development of some malignancies. Humans can become infected with mycotoxins by eating directly contaminated foods or by consuming contaminated animal products. This new way for mycotoxin to enter the human food chain is a hint that animals were fed tainted feed. Following the biotransformation product occurrence in tissues and biological fluids can monitor the danger of mycotoxins exposure, and these data are needed to assess their potential risk for humans, particularly for vulnerable subpopulations such as babies, children, the elderly, and those facing food security issues.

This volume’s primary goal is to assess the presence of mycotoxins and other pollutants in food, nutraceuticals, and biological fluids in order to assure human safety. To ensure effective consumer safety, dependable methodologies for the analysis of pollutants in diverse matrices have been verified. Furthermore, the danger linked with the assumption of tainted food was evaluated. Risk characterisation is a critical component of public health protection since it aids in the identification of threats to consumers.

Author(s) Details:

Luana Izzo
Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy.

Yelko Rodriguez Carrasco
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, Burjassot, 46100 Valencia, Spain.

Alberto Ritieni
Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy.

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