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Mycotoxins

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Modern Food Microbiology

Part of the book series: Food Science Texts Series ((FSTS))

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Abstract

Avery large number of molds produce toxic substances designated mycotoxins. Some are mutagenic and carcinogenic, some display specific organ toxicity, and some are toxic by other mechanisms. While the clear-cut toxicity of many mycotoxins for humans has not been demonstrated, the effect of these compounds on experimental animals and their effect in in vitro assay systems leaves little doubt about their real and potential toxicity for humans. At least 14 mycotoxins are carcinogens, with the anatoxins being the most potent (58). It is generally accepted that about 93% of mutagenic compounds are carcinogens. With mycotoxins, microbial assay systems reveal an 85% level of correlation between carcinogenicity and mutagenesis (58).

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  1. Wayne State University, USA

    James M. Jay (Professor Emeritus, Adjunct Professor)

  2. University of Nevada Las Vegas, USA

    James M. Jay (Professor Emeritus, Adjunct Professor)

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Jay, J.M. (1998). Mycotoxins. In: Modern Food Microbiology. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7476-7_27

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  • DOI: https://doi.org/10.1007/978-1-4615-7476-7_27

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