Mycotoxins: The Invisible Threat in Our Food

Mycotoxins, potent toxins produced by certain molds or fungi, have emerged as a significant threat in food safety. These substances can contaminate a variety of foods, including grains, dried beans, dried fruits, and coffee, posing serious health risks to consumers. Aflatoxins, deoxynivalenol, fumonisins, patulin, and ochratoxin A stand among the most hazardous mycotoxins that the U.S. Food and Drug Administration (FDA) diligently monitors. The presence of these toxins, even in small quantities, can lead to severe health issues thereby underscoring the critical need for stringent food safety measures. As such, understanding and controlling mycotoxin contamination has become essential for ensuring the health and well-being of consumers around the globe.

If you would like addition information about mycotoxins in general, please visit this article.

Common Mycotoxins in Food

The U.S. Food and Drug Administration vigilantly monitors a spectrum of mycotoxins, among which aflatoxins, deoxynivalenol, fumonisins, patulin, and ochratoxin A stand out for their notoriety. These substances, byproducts of Aspergillus and Fusarium molds primarily, pervade foods like wheat, corn, peanuts, and dried fruits, posing various health risks. Let’s take a look at the specific mycotoxins and their impacts.

Aflatoxins

Aflatoxins find their way into food through Aspergillus molds. These molds thrive under warm and moist conditions and can be found in contaminated beans, corn, rice, tree nuts, wheat, milk, eggs, and meat (due to animals consuming contaminated feed). Peanuts are one of the most well known sources of aflatoxins. Once introduced into these foods, aflatoxins can remain, undiminished, posing serious health risks when ingested.

Symptoms from exposure to aflatoxins can include gastrointestinal dysfunction, liver damage, mental impairment, hemorrhage and cancer. They also compromise the immune system, making the body more susceptible to infections. Countless studies have been done to understand their impact on human health.

10 foods highly contaminated with aflatoxins are:

• Coconut
• Corn
• Dairy products (most readily from cow’s milk – sheep and goat milk products are usually safe)
• Grains (including grain based baked goods, breads, cereal, crackers, and pasta)
• Grapes
• Maple Syrup
• Nuts and Nut Butters
• Orange Juice
• Wheat
• Wine

Deoxynivalenol (Vomitoxin)

Deoxynivalenol, often dubbed vomitoxin, emerges as a peril to public health, stealthily infiltrating our food supply. This toxin originates from Fusarium molds, notorious for their resilience and widespread presence in agricultural settings. They thrive under a variety of weather conditions but show a marked preference for cool, wet climates. Consequently, wheat, corn, oats, and barley serve as their prime targets. The insidious nature of vomitoxin renders it a significant concern for both the FDA and those invested in the safety of consumables.

The health risks associated with deoxynivalenol cannot be understated. Upon ingestion, individuals may encounter severe vomiting and nausea, a dire warning of the body’s rejection of this toxin.

Fumonisins

Fusarium fungi are common to the soil and produce a range of different toxins, including trichothecenes such as deoxynivalenol (DON), nivalenol (NIV) and T-2 and HT-2 toxins, as well as zearalenone (ZEN) and fumonisins.

The formation of the molds and toxins occur on a variety of different grain crops but notably used in cereals. Different fusarium toxins are associated with certain types of cereal. For example, both DON and ZEN are often associated with wheat, T-2 and HT-2 toxins with oats, and fumonisins with maize (corn).

Trichothecenes can be acutely toxic to humans, causing rapid irritation to the skin or intestinal mucosa and lead to diarrhoea. Reported chronic effects in animals include suppression of the immune system. ZEN has been shown to have hormonal, estrogenic effects and can cause infertility at high intake levels, particularly in pigs. Fumonisins have been related to oesophageal cancer in humans, and to liver and kidney toxicity in animals.

Patulin in Fruit Products

Patulin contamination emerges as a subtle menace, predominantly targeting apple products. This mycotoxin, often overlooked, thrives in moldy apples. Companies unaware or negligent in using such compromised fruits for apple juice production inadvertently elevate risks. Despite pasteurization, a common safety net, patulin’s stability through the process spells trouble.

Consuming juice laced with this toxin has been linked to nausea and vomiting. More alarmingly, research hinted at potential DNA damage in body cells exposed to patulin. These findings underscore a significant challenge in food safety, pushing for stringent scrutiny and innovative solutions in handling and processing fruit products. The Food and Drug Administration (FDA) has flagged patulin as a toxin of concern, prioritizing it in their monitoring agenda to safeguard public health.

Ochratoxin A

Ochratoxin A, a mycotoxin discovered in a wide range of foods, presents a huge challenge to food safety. Produced by Aspergillus and some Fusarium molds, this toxin has infiltrated commodities like cereals, grape juice, dairy, spices, wine, dried vine fruit and coffee.

Research has linked this compound to serious health issues. It is toxic to the kidneys and immune system and contributes to cancer.

Foods highly contaminated with deoxynivalenol, fumonisins, patulin, and ochratoxin A include:

• Apples
• Barley
• Beans (dried)
• Cheese (some but not all and mostly hard cheeses)
• Coffee Beans
• Cottonseed
• Dried fruits
• Herbs (dried)
• Lentils
• Peas (dried)
• Peanuts
• Rye
• Sorghum
• Sugar Beets
• Sugar Cane
• Tea (in bags)
• White potatoes

Please use caution when consuming the foods listed above especially if you are currently being exposed to mold or are detoxing from mold exposure. Coffee is obviously a difficult product for people to give up so please read my article on Mycotoxin free coffee brands that are tested and safe for consumption.

How the FDA Monitors and Tests Mycotoxins in Foods

The FDA monitors mycotoxins in food and conducts research on how to best detect and prevent mycotoxin contamination.

The FDA has established official methods for analyzing mycotoxins, which you can find in Chapter 7, Part IV, Section II of the FDA’s Compliance Program Guidance Manual on Mycotoxins in Domestic and Imported Foods (CP 7307.001).

The FDA’s Office of Regulatory Affairs (ORA) laboratories are in the process of transitioning to a multi- mycotoxin liquid chromatography-tandem mass spectrometry (LC-MS/MS) method that has been multi-laboratory validated for the simultaneous quantification of twelve mycotoxins in food (https://www.fda.gov/media/114240/download).

FDA-USDA Coordination

Under the USDA, the AMS’ Laboratory Approval Service (LAS) plays a role in supporting domestic and/or export trade of almonds, peanuts, and pistachio nuts by approving, or accrediting labs to perform testing for the mycotoxins, aflatoxin and ochratoxin A. 

The Laboratory Approval Program for Analysis of Mycotoxins (formerly the Laboratory Approval Program for Analysis of Aflatoxins) ensures testing is conducted by qualified and approved laboratories. Program requirements for mycotoxin testing include good laboratory, quality assurance and control practices, applicable domestic and international standards (such as ISO/IEC 17025), proficiency testing, established methods and accepted equipment, and on-site audits. Laboratories voluntarily participate and pay program fees. Specific Program Requirements for Mycotoxin testing (pdf)

At the request of the Almond Board of California (ABC), AMS administers a program for aflatoxin testing of almonds destined for export to the European Union (EU) through the Pre-Export Certification program of ABC.

The Agricultural Marketing Service (AMS) administers the Minimum Quality and Handling Standards for Domestic and Imported Peanuts Marketed in the United States (7 CFR 996 Parts 996.1 – 996.75). The regulation requires domestically marketed peanuts for human consumption to be analyzed for aflatoxin by a USDA or USDA-approved lab.

Also, at the request of the American Peanut Council (APC), AMS administers a program for aflatoxin testing of peanuts destined for export to the EU.

AMS administers mandatory domestic aflatoxin requirements for pistachio nuts under Pistachios Grown in California, Arizona, and New Mexico (7 CFR Part 983) and administers mandatory import requirements for pistachio nuts under Specialty Crops; Import Regulations (7 CFR Part 999, Section 999.600). The regulations require domestic and import shipments of pistachios intended for human consumption to be tested for aflatoxin contamination by a USDA or USDA-approved lab.

Also, at the request of the Administrative Committee for Pistachios (ACP), AMS administers a program for aflatoxins and ochratoxin A testing of pistachios destined for EU through the Pistachio Export Aflatoxin Reporting (PEAR)  Program.

Modern Agricultural and Processing Techniques

Modern advances in agriculture and food processing have paved the way for significant reductions in mycotoxin contamination. Innovations in these fields offer a beacon of hope for safeguarding our food supply from the invisible threat posed by mycotoxins. Techniques such as improved crop rotation practices disrupt the lifecycle of Aspergillus and Fusarium molds, potentially lessening the prevalence of aflatoxins and deoxynivalenol.

Cutting-edge detection technologies have emerged, enabling more accurate identification of contaminated crops. Such tools empower farmers to isolate and remove affected commodities before they enter the broader food chain. Further, while I am not a huge fan it personally, genetic engineering holds promise for producing strains of peanuts, corn, and wheat that are inherently resistant to mold infestation, thereby addressing the issue of contamination at its source.

Beyond the farm, advancements in food processing techniques have proven effective in reducing mycotoxin levels. For instance, specific methods of sorting, cleaning, and thermal processing can diminish the concentration of fumonisins, patulin, and ochratoxin A in final products. Moreover, the application of ozone treatments has shown potential in degrading aflatoxins in contaminated goods, ensuring a safer food supply.

Crucially, the collaboration between the FDA and USDA in implementing and regulating these modern techniques underscores their commitment to food safety. By embracing innovative agricultural and processing strategies, the industry can achieve a significant decline in mycotoxin risks. Such efforts not only enhance public health protection but also contribute to the vision of a future where our food is free from these toxic adversaries.

Toward a Safer Food Future

Our journey toward a safer food future is far from over. Research into mycotoxins has continued unabated, seeking deeper insights into these complex foes. This quest for knowledge is critical. It illuminates the path forward, guiding efforts to refine detection methods and prevention strategies further. As consumers, being informed plays a crucial role in our safety. Understanding the risks and recognizing the signs of contamination empower us. It makes us active participants in safeguarding our health.

Ultimately, the responsibility to ensure food safety and protect public health is a shared one. The FDA and USDA had laid the groundwork, but their efforts alone are not enough. Industries must rise to the challenge, employing the most effective techniques to minimize risks. Consumers, equipped with knowledge and awareness, must also do their part. Together, we can confront the invisible threats posed by mycotoxins. With vigilance and collaboration, a safer food future is within our reach.

Can I Make My Food At Home Safer?

Ozone has come into play as a popular way to “clean” fresh foods. Ozonating fruits and vegetables is easy and effective for removing harmful chemicals, germs, pesticides and more.  Ozonating meats like chicken, steak, pork and fish will reduce or remove antibiotics, hormones, impurities and chemicals that may have been added, adds freshness, and removes odors. However, you can’t use an ozonator on pantry staples like grains, cereals, crackers, flours, etc.. Soaking nuts may assist in the removal of some mycotoxins.

I have a few friends who swear but this little Ozone generator which run under $20. It’s worth a try!

Sources

• El-Sayed, Raghda & Jebur, Ali & Kang, Wenyi & El-Esawi, Mohamed & El-Demerdash, Fatma. (2020). An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis. 2. 91-102. 10.1016/j.jfutfo.2022.03.002.
• Ferrão J, Bell V, Chabite IT, Fernandes TH. Mycotoxins, food and health mycotoxins, food and health. Journal of Nutritional Health & Food Science. 2017;5(7):1-10. DOI: 10.15226/jnhfs.2017.001118
• Zhu Y, Hassan YI, Watts C, Guelph TZ. Innovative technologies for the mitigation of mycotoxins in animal feed and ingredients—A review of recent patents. Animal Feed Science and Technology. 2016;216:19-29. DOI: 10.1016/j.anifeedsci.2016.03.030