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British Medical Bulletin 56:184-192 (2000)
© 2000 The British Council

research-article

Toxigenic fungi and mycotoxins

J I Pitt

Food Science Australia North Ryde, New South Wales, Australia

Correspondence to Dr J I Pitt, Food Science Australia, PO Box 52, North Ryde, NSW 2113, Australia

Abstract

Growth of commonly occurring filamentous fungi in foods may result in production of toxins known as mycotoxins, which can cause a variety of ill effects in humans, from allergic responses to immunosuppression and cancer. The most important mycotoxins are aflatoxins, ochratoxin A, fumonisins, trichothecenes and zearalenone. Aflatoxins are potent carcinogens and, in association with hepatitis B virus, are responsible for many thousands of human deaths per annum, mostly in non-industrialised tropical countries. Ochratoxin A is a probable carcinogen, and may cause urinary tract cancer and kideny damage in people from northern and eastern Europe. Fumonisins appear to be the cause of oesophagel cancer in southern Africa, parts of China and elsewhere. Trichothecenes are highly immunosuppressive and zearalenone causes oestrogenic effects in animals and man. Currently available records and statistics do not reflect the major role played by mycotoxins in mortality attributable to food-borne micor-organisms.


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