Mycotoxins
Mycotoxins are
substances produced by various types of fungi, including mushrooms, yeasts
and molds, which have a certain poisonous or potentially harmful quality,
especially if encountered in large amounts.
The term originated in 1962, after thousands of turkeys died near
To this day, however,
researchers are still unaware of exactly why mycotoxins are produced, as
they play no role in the growth and development of mold, and only emerge in
certain environmental conditions, which vary depending on the fungus type
that produces them. Perhaps they
play a defensive role to ward off hostile organisms, though mold does not
generally suffer any natural predators.
Mycotoxins produce a number of debilitating effects, which are very
different in severity depending on the organism that encounters them.
Unlike other by-products of mold, mycotoxins appear to be harmful
even in low concentrations, which is why their presence is a subject of
great concern. They also enter a
person’s body with relative ease, through inhalation, contact with the skin,
and ingestion.
Mycotoxin effects are
classified as either acute, meaning they affect the person rapidly, in a
manner that can be seen immediately, or chronic, referring to effects that
arise from prolonged low-level exposure.
The acute effects include various allergic reactions, respiratory
problems, hallucinations, and such ailments as ergotism, which is
characterized by convulsions and the onset of gangrene.
Chronic mycotoxic poisoning normally comes in the form of various
types of cancer, as well as a sustained weakening of the immune system.
The collective term for the poisoning associated with mycotoxin
exposure is mycotoxicoses.
As it pertains to the
human population, mycotoxicoses is more likely to occur in locations where
the storage and handling of food products is relatively poor, and food items
are more vulnerable to contamination.
The poverty level of a particular area also increases the compulsion
of people to consume food that has obviously been affected by mycotoxins, as
well as the likelihood that buildings with mold problems remain neglected.
Dietary practices of certain ethnic groups also increase
susceptibility to mycotoxicosis.
For example, populations that rely on corn as a staple suffer more cases of
mycotoxicosis, as corn is one of the prime victims of mold infestation.
Fears of mycotoxin
exposure have led to spates of lawsuits over toxic mold, and numerous
statements issued by research units and the government that warn of the
dangers of mold poisoning, especially to infants and those with depressed
immune systems. The latest
studies on mycotoxins, however, demonstrate that mycotoxicosis is relatively
uncommon, as mycotoxins are not volatile agents.
Rather, the mold poisoning that occurs in many persons has been found
to be a combination of mold spore and dust inhalation.
Scientists continue to conduct diligent research on this elusive and
mysterious mold product, hoping one day to provide more concrete information
other than to confirm their genuine threat to human and animal health.
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