Mycotoxins in Foodstuffs
Preface
Mycotoxins in Foodstuffs Because mankind exists, the need for food is indispensable. But food is
attacked by many microorganisms. If suitable conditions prevail, the microorganisms can grow
and subsequently spoil the food. Of these microorganisms, filamentous fungi are of special
interest. Once they grow, they not only spoil the food but they can also produce mycotoxins.
The presence of invisible mycotoxins in food is unwarranted and can produce serious problems.
At high levels mycotoxins can even cause death shortly after exposure. At lower levels, they can
cause disorders in various organs and/or impair immunity. In the end, mycotoxins are a cost
factor in people’s health.
In contrast to bacterial contamination of food the enhanced contamination by fungi becomes
more visual. Every consumer knows about the appearance of moldy food and the awareness
of the public concerning the health hazard of foods is great. Furthermore, consumers demand
high quality food. As a prerequisite for producing such food the food industry as a whole must
be aware of fungi and their corresponding mycotoxins. This book, Mycotoxins in Foodstuffs,
gives excellent information about mycotoxins occurring in food.
Mycotoxin contamination of food occurs as a result of crop invasion by field fungi, for
example, Fusarium spp. and Alternaria spp. Drought, close planting, competition from weeds,
reduced fertilization, and other factors cause stress to plants and enhance the growth of these
fungi. Another reason is the growth of storage fungi in improperly stored crops and/or after
processing the plants into food products. Then Aspergillus spp. and Penicillium spp. (storage
fungi) start their growth. Storage fungi also grow while food is preserved, for example, in a
refrigerator.

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