Mycotoxin production by Aspergillus, Fusarium and Penicillium species

Mycotoxins are secondary metabolites produced by certain filamentous fungi, which can be produced in foods as a result of fungal growth. They cause a toxic response, termed a mycotoxicosis, when ingested by higher vertebrates and other animals. Mycotoxin ingestion by humans, which occurs mainly through plant-based foods and the residues and metabolites present in animal-derived foods; can lead to deterioration of liver or kidney function. Other mycotoxins are neurotoxins, while others act by interfering with protein synthesis, and produce effects ranging from skin sensitivity or necrosis to extreme immunodeficiency. The mycotoxigenic fungi involved with the human food chain belong mainly to three genera: Aspergillus, Fusarium and Penicillium. While Fusarium species are destructive plant pathogens producing mycotoxins before, or immediately post harvesting, Penicillium and Aspergillus species are more commonly found as contaminants of commodities and foods during drying and subsequent storage. In this review the mycotoxins produced by the most significant species of these three genera in relation to food safety will be discussed.