A toxic chemical produced by certain moulds that can contaminate foods such as grains, nuts and dried fruit and cause harm if eaten.
A toxic chemical produced by certain moulds that can contaminate foods such as grains, nuts and dried fruit and cause harm if eaten. Mycotoxins are poisonous chemicals produced by some types of mould as they grow on food and crops. Well-known examples include aflatoxins, produced by certain moulds on nuts, grains and dried fruit, and patulin, which can occur in mouldy apples and apple products. Depending on the toxin and the dose, mycotoxins can cause acute illness or, with long-term exposure, contribute to more serious health effects. They are a particular concern in staple commodities like cereals, peanuts, tree nuts, spices and dried fruit. A key feature of many mycotoxins is that they are chemically stable and are not destroyed by normal cooking or processing, so once they form in a food they are difficult to remove. This means the emphasis is on preventing the mould growth that produces them in the first place, through proper drying, storage and handling of susceptible crops and ingredients. In Australia, food standards set maximum limits for certain mycotoxins in specific foods, and these are managed largely at the growing, harvesting and importing stages. For most Australian food businesses, mycotoxin risk is managed by sourcing ingredients from reputable suppliers who control the hazard through good agricultural and storage practices, and by storing susceptible foods correctly. Nuts, grains, dried fruit and spices should be kept dry and cool, protected from moisture and pests, and rotated so they do not sit long enough to develop mould. Damp storage is the main thing that lets mould, and therefore mycotoxins, develop. Because cooking does not reliably destroy mycotoxins, prevention and inspection matter more than any final process step. Staff should check dry goods for signs of mould, damp or off odours on delivery and during storage, and discard affected stock rather than trying to salvage it. Following supplier specifications, keeping storage areas dry and well ventilated, and being alert to recalls of affected commodities are the practical controls. A business stores sacks of peanuts and grain in a warehouse corner that gets damp after rain. Moisture lets mould grow, and some of that mould produces aflatoxins in the nuts. Because roasting will not destroy the toxin, the contamination remains even after processing. Keeping the store dry, checking stock for mould and moisture, and sourcing from suppliers with good storage controls would have prevented the toxin from forming.
Frequently asked questions
What foods can contain mycotoxins?
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.
Does cooking destroy mycotoxins?
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.
How are mycotoxins controlled in the food supply?
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.
Are mycotoxins the same as mould?
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.
How can a business reduce the risk?
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.
