Mycotoxins as hidden food contaminants: a public health concern

Abstract

Mycotoxins are toxic secondary metabolites synthesized by certain filamentous fungi, notably Aspergillus, Fusarium, and Penicillium species, which commonly contaminate food commodities and animal feed. These compounds are aptly described as "hidden" food contaminants because they are colorless, odorless, and resistant to many conventional food processing methods, allowing them to persist undetected in the food supply chain. Staple foods such as cereals, nuts, spices, dairy products, and processed foods are especially vulnerable to contamination, particularly in regions with warm and humid climates. Human exposure occurs primarily through dietary intake but may also result from occupational contact and maternal transfer during pregnancy and lactation. Acute exposure to elevated levels of mycotoxins can cause severe toxicity, while chronic low dose exposure is associated with hepatotoxicity, nephrotoxicity, immunosuppression, growth retardation, and an increased risk of cancer. Children, pregnant women, and immunocompromised individuals are particularly susceptible to these adverse health outcomes. Changing climatic conditions further exacerbate the risk by influencing fungal growth and toxin production. Combating mycotoxin contamination therefore requires integrated public health and food safety strategies focused on early detection, preventive agricultural practices, proper storage, public awareness, and strict regulatory frameworks to reduce exposure and safeguard global health.