Public Health Impacts of Foodborne Mycotoxins

Felicia Wu; John D. Groopman; James J. Pestka

doi:10.1146/annurev-food-030713-092431

journal article Feb 28, 2014

Public Health Impacts of Foodborne Mycotoxins

Felicia Wu

John D. Groopman James J. Pestka

Annual Review of Food Science and Technology Vol. 5 No. 1 pp. 351-372 · Annual Reviews

View at Publisher Save 10.1146/annurev-food-030713-092431

Abstract

Mycotoxins are toxic and carcinogenic metabolites produced by fungi that colonize food crops. The most agriculturally important mycotoxins known today are aflatoxins, which cause liver cancer and have also been implicated in child growth impairment and acute toxicoses; fumonisins, which have been associated with esophageal cancer (EC) and neural tube defects (NTDs); deoxynivalenol (DON) and other trichothecenes, which are immunotoxic and cause gastroenteritis; and ochratoxin A (OTA), which has been associated with renal diseases. This review describes the adverse human health impacts associated with these major groups of mycotoxins. First, we provide background on the fungi that produce these different mycotoxins and on the food crops commonly infected. Then, we describe each group of mycotoxins in greater detail, as well as the adverse effects associated with each mycotoxin and the populations worldwide at risk. We conclude with a brief discussion on estimations of global burden of disease caused by dietary mycotoxin exposure.

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Details

Published: Feb 28, 2014
Vol/Issue: 5(1)
Pages: 351-372

Authors

F

Felicia Wu

Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824;,

J

John D. Groopman

Department of Environmental Health Sciences, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland 21205;

J

James J. Pestka

Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824;,

Cite This Article

Felicia Wu, John D. Groopman, James J. Pestka (2014). Public Health Impacts of Foodborne Mycotoxins. Annual Review of Food Science and Technology, 5(1), 351-372. https://doi.org/10.1146/annurev-food-030713-092431

Public Health Impacts of Foodborne Mycotoxins

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