Mycotoxins in Food and Food Products: Current Status

Mycotoxins are naturally occurring, toxic secondary metabolites produced by different array of fungi. The name mycotoxin combines the Greek word mykes meaning “fungus” and the Latin word toxicum meaning “poison.” The term secondary metabolites are the compounds that are dispensable. Thousands of fungal secondary metabolites have been discovered, but currently 450 classes of mycotoxins are identified and characterized. This chapter deals with important groups of mycotoxins, such as aflatoxins, ochratoxins A, Zearalenone, fumonisins, and patulin, their toxicity, and health hazards on humans.