Mycotoxins in human food: A challenge for research

Human exposure to mycotoxins through our diet is a growing concern in term of both food safety and public health. These toxins, produced by moulds, are very prevalent in our food. Because of their very different chemical structure and mode of action, mycotoxins induce several health effects. At the European level, regulations based on their occurrence in food and/or their toxicity for humans and animals, have been established for seven mycotoxins: aflatoxin B1, deoxynivalenol, fumonisin B1, ochratoxin, patulin, zearalenone and ergot alkaloids. In addition to these regulated toxins, new secondary fungal metabolites, described as modified forms and emerging mycotoxins represent a challenge in term of research. Since our food can be contaminated by many substances, the study of mycotoxin mixtures or the association of nnycotoxins with other food contaminants is another challenge for research. This review details the occurrence, nnetabolization, mode of action and toxicity of each of the regulated mycotoxins, as well as the first answers to both challenges for the coming years. (C) 2021 Societe francaise de nutrition. Published by Elsevier Masson SAS. All rights reserved.

Automated summary

Human exposure to mycotoxins through diet is a growing concern, with regulations established for seven mycotoxins in Europe. New secondary fungal metabolites and mixtures present challenges for research in this field.