A toxic chemical produced by certain moulds that can contaminate foods such as grains, nuts and dried fruit and cause harm if eaten.
Grains, nuts such as peanuts and tree nuts, dried fruit, spices and apple products are common examples. Mycotoxins like aflatoxins and patulin form when certain moulds grow on these susceptible foods.
Generally no. Many mycotoxins are heat-stable and survive normal cooking and processing, so the focus is on preventing the mould growth that produces them rather than trying to remove them later.
Mainly through good growing, drying, storage and handling of susceptible crops, plus maximum limits set in food standards for certain foods. Reputable suppliers manage the hazard at the source, and businesses store ingredients properly.
No. Mould is the fungus you can see growing, while mycotoxins are toxic chemicals some moulds produce. Not all mould makes mycotoxins, but because you cannot tell by looking, mouldy susceptible foods should be discarded.
Source from reputable suppliers, keep nuts, grains, dried fruit and spices dry, cool and pest-free, rotate stock, check for mould and damp, and discard affected items. Preventing mould growth is the main safeguard.