Although we do not see them with the naked eye, filamentous fungi or molds are everywhere. When we store food in inadequate conditions, it begins to grow on it and some can produce mycotoxins, compounds that seriously affect human and animal health.
The everyday act of removing the moldy part and eating the rest is not advisable at all. Mycotoxins, due to their small size, can spread throughout food, even if it appears healthy.
On these summer days, when you enjoy refreshing juices and smoothies so much, we must be careful not to use moldy fruit, removing only the rotten part. Mycotoxins could make our holidays sour.
How are mycotoxins controlled?
When it comes to food safety, mycotoxins are the great unknown. They have not become popular despite the fact that in 2020 we received 422 alerts or notifications of food risks due to contamination by these compounds in the European Union.
They were only surpassed by those related to the presence of pathogenic microorganisms that occur by the Salmonella bacteria in different foods, or by other less frequent such as Listeria or Escherichia coli.
The European Union strictly controls the levels of mycotoxins in products on the market. Farmers are the most affected by this problem and suffer millions of dollars in losses every year.
Although they apply control measures so that fungi do not develop in crops, sometimes they cannot prevent it and mycotoxins appear in agricultural products.
It is estimated that between 60 and 80% of crops worldwide could be contaminated by mycotoxins. So far, there are no effective methods to eliminate them without affecting the properties of food.
In addition, European regulations prohibit some practices to reduce the mycotoxin content. Therefore, if they exceed the established limits, there is no choice but to destroy all production.
An extended and dangerous family
More than 400 mycotoxins are known to be produced by different species of filamentous fungi, although only a dozen are considered relevant due to their habitual presence in food and the severity of the diseases they can cause.
When there is exposure to mycotoxins, the typical gastrointestinal symptoms that occur with toxins produced by other microorganisms do not usually develop.
The appearance of these acute symptoms is related to the ingestion of large amounts of mycotoxins. This is rare and has only been detected in developing countries where hygienic food conditions can be very poor.
Its greater risk is due to the fact that they accumulate in the body and produce chronic effects, including the appearance of tumors. To cite an example, aflatoxin B1 is the most potent natural carcinogen that exists and is associated with the development of liver cancer.
In addition, children are much more susceptible to the toxic effects of mycotoxins and we have to be especially careful with them. Therefore, European regulations establish much more restrictive levels of mycotoxins in baby foods.
Where can we find mycotoxins?
There are many research groups interested in mycotoxins and, thanks to their work, more and more foods are known that may be contaminated. Among them are cereals and their derivatives, fruits and nuts, meat, dairy products, spices and a long etcetera.
Taking into account the percentage they represent in our diet, cereals are considered the main source of mycotoxins in humans.
Most of them are very stable and resist practically all the processes to which the grains are subjected. They can tolerate baking over 200 ℃ or fermentation processes. Hence, it is so common to find them in cereal derivatives such as bread or beer.
The controls that food passes to reach the market free of mycotoxins are very exhaustive. That is why the World Health Organization recommends not buying food in street stalls or stores that are not trusted. There may be an increased risk of mycotoxins.
Also, keep in mind that contaminated food does not always have visible mold growth. Therefore, routine controls are essential to ensure that mycotoxins do not reach consumers.
Safety also at home: cool and dry places
It is very important to bear in mind that mycotoxin synthesis by fungi can also occur while food is stored in our homes. Minimum precautions must be taken to prevent the molds that live there from being able to grow and produce toxins.
The best conditions for its development are high humidity and warm temperatures. Therefore, something as simple as always keeping food in a cool and dry place is one of the best measures to prevent the appearance of mycotoxins in our homes.
Finally, in the presence of visible mold, we must remove the food immediately. Although the rest of the food seems healthy, it can be full of mycotoxins that would endanger our health when consumed.
This summer, before you squeeze your fruit for a fresh juice, check its appearance! and if it’s okay, take advantage!
Jéssica Gil Serna, Associate Professor, Complutense University of Madrid
This article was originally published on The Conversation. Read the original.
