Mycotoxins - Classification, pathways of exposure and symptoms and treatment of poisoning
Mia Hoffmann
2026-03-24
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Mycotoxins are secondary metabolites of fungal fungi that unfortunately arise as early as during the growth of cultivated plants in fields and during harvesting, storage, and transportation. The reasons why the fungus produces the toxin are not fully understood. It may be due to the lack of admission to metabolic stocks, but a more likely explanation is the influence of environmental stress to which the fungus is exposed, which is often the result of intense competition with other microorganisms for nutrients. In this way, it can constitute a kind of defense mechanism.
Mycotoxins are divided
The aflatoxins have been classified into groups B (A. flavus, A. nominus and A. parasiticus) and G (G. green). They were the main cause of the mysterious decline of 100 000 turkeys in England in the 1960s. In the last century (B. blue, from the colour of which they fluoresce in UV light), it was found that the contaminated species contained flour from natural grains originating in Brazil. They are also the most likely to be produced in a country with a hot, salty climate. In this country, corn and soybeans (F. nomus) are the most toxic, but they are also considered to be the most poisonous. In other countries, such as China, China, South Africa, South America, South Korea, and South Africa.
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