# Mycotoxins A comprehensive list of common mycotoxins found in foods, drinks, and other products, along with their sources, associated foods, and health effects. > Note these lists are not complete and do not cover 100% of all foods with possible toxin traces. For more information, always refer to a dedicated article about the specific toxin in question. --- ### Common Mycotoxins ``` | Mycotoxin | Major Sources | Primary Health Effects | Carcinogenic? (IARC) | |------------------|--------------------------------|-----------------------------------------------|------------------------| | Aflatoxins | Peanuts, corn, milk | Liver cancer, acute liver failure | Group 1 | | Ochratoxin A | Coffee, wine, pork, licorice | Kidney damage, possible cancer | Group 2B | | Fumonisins | Corn, beer | Esophageal cancer, neural tube defects | Group 2B | | DON | Wheat, barley, beer | Vomiting, immune suppression | Group 3 | | Zearalenone | Corn, wheat | Estrogenic effects, fertility issues | Group 3 | | Patulin | Apple juice, cider | GI distress, genotoxicity | Group 3 | | Ergot Alkaloids | Rye, wheat | Gangrene, hallucinations | Not classified | ``` ### 1. Aflatoxins (AFs) Produced by: *Aspergillus flavus*, *A. parasiticus*, *A. nomius* Commonly found in: - Grains: Corn (maize), peanuts, wheat, rice, sorghum - Nuts & Seeds: Almonds, pistachios, Brazil nuts, sunflower seeds - Spices: Chili, black pepper, turmeric, coriander - Dairy: Milk, cheese (from contaminated animal feed) - Oils: Peanut oil, corn oil - Processed foods: Peanut butter, cornmeal, infant formula (if contaminated) Health Effects: - Acute toxicity: Liver damage (hepatotoxicity), jaundice, hemorrhage, death (high doses). - Chronic exposure: Liver cancer (hepatocellular carcinoma), immunosuppression, growth impairment in children. - Aflatoxin B1 (AFB1) is the most toxic and a Group 1 carcinogen (IARC). Regulatory Limits: - EU: 2–12 µg/kg (varies by food) - US (FDA): 20 µg/kg (total aflatoxins in most foods) --- ### 2. Ochratoxin A (OTA) Produced by: *Aspergillus ochraceus*, *Penicillium verrucosum* Commonly found in: - Cereals: Wheat, barley, oats, rye - Coffee & Cocoa: Green coffee beans, cocoa beans - Wine & Beer: Especially red wine (from contaminated grapes) - Dried fruits: Raisins, figs - Meat: Pork (from contaminated feed) - Spices: Black pepper, paprika - Licorice - Ginger - Ginseng Health Effects: - Nephrotoxic: Kidney damage (Balkan endemic nephropathy). - Carcinogenic: Linked to kidney and urinary tract tumors (IARC Group 2B). - Immunotoxic & Neurotoxic: May affect immune function and brain development. - Possible link to Parkinson’s disease (controversial). Regulatory Limits: - EU: 3–10 µg/kg (cereals, coffee, wine) - US: No federal limit, but monitored. --- ### 3. Fumonisins (FB1, FB2, FB3) Produced by: *Fusarium verticillioides*, *F. proliferatum* Commonly found in: - Corn (maize) & corn-based products: Tortillas, cornmeal, popcorn, breakfast cereals - Beer & Alcoholic beverages (from corn) - Animal feed (can carry over to meat/dairy) Health Effects: - Acute: Equine leukoencephalomalacia ("moldy corn poisoning" in horses). - Chronic: - Esophageal cancer (linked to high corn consumption in some regions). - Neural tube defects in infants (folate disruption). - Liver & kidney toxicity. - IARC Group 2B (possibly carcinogenic). Regulatory Limits: - EU: 200–4000 µg/kg (varies by product) - US (FDA): 2000–4000 µg/kg (corn products) --- ### 4. Deoxynivalenol (DON, "Vomitoxin") Produced by: *Fusarium graminearum*, *F. culmorum* Commonly found in: - Wheat, barley, oats, rye, corn - Bread, pasta, breakfast cereals, beer - Animal feed (can affect livestock) Health Effects: - Acute: Nausea, vomiting, diarrhea ("vomitoxin"). - Chronic: - Immunosuppression (reduced resistance to infections). - Growth retardation in children. - Possible link to gastrointestinal cancers (limited evidence). - IARC Group 3 (not classifiable as carcinogenic). Regulatory Limits: - EU: 200–1750 µg/kg (cereals & products) - US (FDA): 1000 µg/kg (finished wheat products) --- ### 5. Zearalenone (ZEN) Produced by: *Fusarium graminearum*, *F. culmorum* Commonly found in: - Corn, wheat, barley, oats, sorghum - Animal feed (can affect livestock, especially pigs) - Beer & bread (low levels) Health Effects: - Estrogenic effects: Mimics estrogen, leading to: - Precocious puberty in girls (rare). - Fertility issues (reduced sperm quality, menstrual disorders). - Breast/enlarged uterus in livestock. - IARC Group 3 (not classifiable as carcinogenic). Regulatory Limits: - EU: 20–400 µg/kg (cereals & animal feed) - US: No specific limit, but monitored. --- ### 6. Patulin Produced by: *Penicillium expansum*, *P. griseofulvum* Commonly found in: - Apples & apple products: Apple juice, cider, applesauce, dried apples - Pears, peaches, cherries - Moldy fruits & fermented drinks Health Effects: - Acute: Nausea, vomiting, gastrointestinal distress. - Chronic: - Genotoxic (DNA damage, potential carcinogen). - Immunotoxicity. - Neurotoxic effects (in animal studies). - IARC Group 3 (not classifiable as carcinogenic). Regulatory Limits: - EU: 10–50 µg/kg (apple products) - US (FDA): 50 µg/kg (apple juice & cider) --- ### 7. Citrinin Produced by: *Penicillium citrinum*, *P. expansum*, *Aspergillus terreus* Commonly found in: - Rice, wheat, barley, oats - Cheese, sausages, fermented foods - Red yeast rice supplements (contamination risk) Health Effects: - Nephrotoxic: Kidney damage (similar to OTA). - Possible carcinogen (limited evidence). - Synergistic with OTA (enhances toxicity). Regulatory Limits: - EU: No specific limit, but monitored. - US: Not regulated. --- ### 8. Ergot Alkaloids Produced by: *Claviceps purpurea* (ergot fungus) Commonly found in: - Rye, wheat, barley, oats - Bread & flour (historically "St. Anthony’s Fire") - Animal feed (can affect livestock) Health Effects: - Acute (Ergotism): - Gangrene (vasoconstriction → "burning limbs"). - Hallucinations, convulsions (LSD-like effects). - Abortions in pregnant women. - Chronic: Long-term vascular damage. Regulatory Limits: - EU: 0–1000 µg/kg (cereals) - US: No federal limit, but monitored. --- ### 9. Alternaria Toxins (AOH, AME, TeA, TEN) Produced by: *Alternaria alternata* Commonly found in: - Fruits & Vegetables: Apples, tomatoes, citrus, peppers - Wheat, sunflower seeds, olives - Wine, fruit juices, tomato sauce Health Effects: - Genotoxic & Mutagenic (DNA damage). - Possible carcinogen (limited evidence). - Skin irritation (in agricultural workers). Regulatory Limits: - EU: No specific limits (under evaluation). - US: Not regulated. --- ### 10. Sterigmatocystin (Precursor to Aflatoxin B1) Produced by: *Aspergillus versicolor*, *A. nidulans* Commonly found in: - Cheese (especially hard/mold-ripened) - Grains, coffee, spices Health Effects: - Liver toxicity & carcinogenicity (similar to aflatoxins but less potent). - IARC Group 2B (possibly carcinogenic). Regulatory Limits: - EU: No specific limit (monitored as aflatoxin precursor). - US: Not regulated. --- ### 11. Cyclopiazonic Acid (CPA) Produced by: *Aspergillus flavus*, *Penicillium cyclopium* Commonly found in: - Corn, peanuts, cheese, meat (from contaminated feed) Health Effects: - Neurotoxic: Tremors, seizures (in animals). - Gastrointestinal distress. - Possible link to Kodua poisoning (Ghana, from moldy corn). Regulatory Limits: - No international standards (research ongoing). --- ### 12. Penicillic Acid Produced by: *Penicillium cyclopium*, *Aspergillus ochraceus* Commonly found in: - Grains, cheese, fermented foods Health Effects: - Carcinogenic in animals (limited human data). - Liver & kidney toxicity. Regulatory Limits: - Not regulated (occurrence is rare). --- ### How to Reduce Exposure: 1. Storage: Keep grains/nuts dry and cool (low humidity <12%). 2. Inspection: Discard moldy foods (especially nuts, corn, apples). 3. Diversify diet: Avoid excessive consumption of high-risk foods (e.g., peanuts, corn). 4. Processing: Some toxins (e.g., patulin) are reduced by fermentation/pasteurization. 5. Regulations: Buy from regions with strict mycotoxin controls (EU, US, Canada). --- # Detoxifying mycotoxins Here’s a detailed guide on detoxifying mycotoxins from food and practical strategies to minimize exposure in your diet and environment. --- ## Part 1: How to Detoxify Mycotoxins from Food Mycotoxins are heat-stable (most survive cooking), but some processing methods can reduce their levels. ### 1. Physical Removal (Best for Grains, Nuts, Coffee) - Sorting & Cleaning: - Remove discolored, shriveled, or moldy grains/nuts (aflatoxins, fumonisins). - Wash grains (rice, wheat) with water + 1% baking soda (helps remove some surface mycotoxins). - Hull removal (e.g., peanuts, corn) reduces aflatoxin levels. - Peeling & Trimming: - Fruits/vegetables: Peel apples, pears, and tomatoes (patulin concentrates in skin). - Corn: Remove damaged kernels (fumonisins accumulate in moldy parts). ### 2. Soaking & Fermentation (Reduces Some Mycotoxins) - Soaking grains/legumes (oats, corn, peanuts) in water + apple cider vinegar or lemon juice (6–12 hours) can reduce aflatoxins and fumonisins by ~30–50%. - Fermentation (e.g., sourdough, kimchi, miso): - Lactic acid bacteria (LAB) can degrade some mycotoxins (e.g., fumonisins, zearalenone). - Example: Fermented corn (e.g., pozol in Mexico) has lower fumonisin levels than raw corn. ### 3. Cooking & Heat Treatment (Limited Effect) - Most mycotoxins are heat-stable, but some reduction occurs: - Aflatoxins: ~50% reduction in roasting peanuts (150°C/302°F for 30 min). - Patulin: Pasteurization (apple juice) reduces levels by ~20–50%. - Fumonisins: Nixtamalization (alkaline cooking of corn for tortillas) reduces levels by ~50–90%. - Ochratoxin A: Roasting coffee beans reduces it by ~30–70%. ### 4. Binding Agents (For Animal Feed & Human Detox) - Activated charcoal, bentonite clay, or cholestyramine can bind mycotoxins in the gut (used in mycotoxin poisoning treatment). - Natural binders in food: - Chlorella, spirulina, modified citrus pectin (may help bind aflatoxins). - Probiotics (Lactobacillus, Saccharomyces boulardii) can degrade some mycotoxins in the gut. ### 5. Avoiding Cross-Contamination - Do NOT reuse oil used to fry moldy foods (mycotoxins can leach into oil). - Store foods in airtight containers (prevents mold spread). - Clean food storage areas with vinegar or hydrogen peroxide (kills mold spores). --- ## Part 2: How to Minimize Mycotoxin Exposure in Daily Life ### Food Choices: Low-Risk vs. High-Risk Foods ``` | High-Risk Foods (Eat in moderation) | Safer Alternatives |------------------------------------------------------------|------------------------------------------------------------------------------------------------- | Peanuts & peanut butter (aflatoxins) | Almond butter, tahini, sunflower seed butter | Corn & corn products (fumonisins, aflatoxins) | Quinoa, millet, rice (from trusted sources) | Wheat & barley (DON, ochratoxin A) | Oats, buckwheat, gluten-free grains | Coffee (especially cheap brands) (ochratoxin A) | Light-roasted, single-origin, or mycotoxin-tested coffee (e.g., Purity Coffee, Bulletproof) | Cheap wine & beer (ochratoxin A, DON) | Organic, dry-farmed wines (lower mold risk) | Dried fruits (raisins, figs) (aflatoxins, ochratoxin A) | Fresh or frozen fruit | Moldy cheese (blue cheese, soft cheeses) | Hard aged cheeses (cheddar, parmesan) | Processed meats (from contaminated feed) | Grass-fed, organic meat ``` ### Shopping & Storage Tips Buy organic & high-quality (lower pesticide use = less mold growth). Check for certifications (e.g., USDA Organic, EU Mycotoxin Limits). Avoid bulk bins (higher risk of contamination). Store grains/nuts in the fridge/freezer (slows mold growth). Use airtight containers (prevents humidity). Rotate stock (older grains/nuts are more likely to mold). ### Cooking & Preparation Tips - Wash grains/legumes before cooking (reduces surface mycotoxins). - Use pressure cooking (may help break down some toxins). - Avoid moldy spices (discard if clumpy or musty-smelling). - Make fermented foods at home (sauerkraut, kefir, kombucha) to boost gut microbes that resist mycotoxins. ### Home & Environment - Fix leaks & reduce humidity (mold thrives at >60% humidity). - Use HEPA air purifiers (removes mold spores). - Clean with vinegar or hydrogen peroxide (avoid bleach—it can worsen mycotoxin release). - Test for mold if you suspect contamination (especially in basements, bathrooms, AC units). --- ## Part 3: Natural Detox & Support if Exposed If you suspect chronic mycotoxin exposure (e.g., from moldy homes or diet), these may help: ### 1. Binders (To Remove Mycotoxins from the Body) - Activated charcoal (short-term use only). - Bentonite clay or zeolite (binds aflatoxins). - Chlorella & spirulina (may help detox heavy metals & mycotoxins). - Modified citrus pectin (binds toxins in the gut). ### 2. Liver Support (Mycotoxins Damage the Liver) - Milk thistle (silymarin) – protects liver cells. - NAC (N-acetylcysteine) – boosts glutathione (detox antioxidant). - Dandelion root & artichoke – support bile flow. - Turmeric (curcumin) – anti-inflammatory & liver-protective. ( with caution as high doses can become toxic) ### 3. Gut Health (Mycotoxins Disrupt Microbiome) - Probiotics (*Lactobacillus rhamnosus*, *Saccharomyces boulardii*) – degrade some mycotoxins. - Prebiotics (inulin, resistant starch) – feed good bacteria. - Bone broth (heals gut lining). ### 4. Antifungal & Immune Support - Garlic, oregano oil, caprylic acid (natural antifungals). - Vitamin D3 + Zinc (supports immune defense). - Glutathione or liposomal vitamin C (antioxidant support). --- ## Final Checklist: How to Stay Safe ``` | Action | How It Helps |--------------------------|--------------------------------- | Avoid moldy foods | Prevents direct ingestion. | Store food properly | Reduces mold growth. | Choose low-risk foods | Minimizes exposure. | Soak/ferment grains | Reduces some mycotoxins. | Use binders if exposed | Helps eliminate toxins. | Support liver & gut | Aids detox and recovery. | Test home for mold | Prevents inhalational exposure. ``` --- ### When to See a Doctor If you experience chronic symptoms like: - Unexplained fatigue, brain fog - Digestive issues (nausea, diarrhea) - Skin rashes, sinus problems - Liver/kidney dysfunction Consider testing for mycotoxin exposure. --- ### Bottom Line - Most mycotoxin exposure comes from contaminated grains, nuts, coffee, and moldy foods. - Proper storage, soaking, fermentation, and smart shopping reduce risk. - If exposed, support liver/gut health and use binders to aid detox. --- ### UVC Light for Mycotoxin Detoxification: Effectiveness & Practical Use #### 1. Does UVC Light Destroy Mycotoxins? - Limited but promising – UVC (200–280 nm) degrades some mycotoxins by breaking down their molecular structure. - Best for surface contamination (e.g., grains, nuts, food processing equipment). - Not a complete solution – effectiveness depends on: - Mycotoxin type (some are more resistant). - Exposure time & intensity (high doses needed). - Food matrix (works better on dry surfaces than liquids). #### 2. Scientific Evidence ``` | Mycotoxin | UVC Effect | Study Source |-------------------------|-------------------------------------------------------|---------------------------------------------------------------------------------------------------- | Aflatoxin B1 | ~50–80% reduction after 1–2 hours of UVC (254 nm) | [Food Chemistry, 2018](https://www.sciencedirect.com/science/article/abs/pii/S030881461830456X) | Ochratoxin A | ~60% degradation after 30–60 min UVC | [Journal of Food Protection, 2016](https://jfoodprotection.org/) | Patulin | ~90% reduction in apple juice (but may affect taste) | [Food Control, 2017](https://www.sciencedirect.com/science/article/abs/pii/S095671351730210X) | Deoxynivalenol (DON) | Moderate reduction (~30–50%) | [Toxins, 2019](https://www.mdpi.com/journal/toxins) | Fumonisins | Minimal effect (more resistant) | [Food Additives & Contaminants, 2015](https://www.tandfonline.com/journals/tfac20) ``` #### 3. How to Use UVC for Mycotoxin Reduction Best for dry foods (grains, nuts, spices, herbs): - Spread in a thin layer (max 1 cm thick). - Expose to UVC (254 nm) for 30–120 min (depending on toxin). - Use a food-grade UVC lamp (e.g., Germicidal UV-C bulbs). Limitations & Risks: - Does not penetrate deeply (only surface-level detox). - Can degrade nutrients (e.g., vitamins B, C). - May alter taste/texture (especially in oils, juices). - Safety hazard: UVC damages skin/eyes – never expose directly. #### 4. Practical Applications ``` | Food/Item | UVC Use Case | Effectiveness |--------------------------------|-------------------------------|---------------------------- | Grains (rice, wheat, corn) | Treat before storage/milling | Moderate (30–70% reduction) | Nuts (peanuts, almonds) | Surface decontamination | Good (~50–80%) | Spices (pepper, turmeric) | Reduce mold/toxin load | Moderate (~40–60%) | Apple juice (patulin) | Industrial UVC treatment | High (~90%) | Coffee beans (ochratoxin A) | Post-harvest processing | Moderate (~50–60%) | Food processing equipment | Sanitize surfaces | High (kills mold spores) ``` #### 5. Alternative Light-Based Methods - Pulsed Light (PL) Technology – More effective than UVC for some mycotoxins (e.g., aflatoxins, patulin). - Uses high-intensity flashes (1–20 flashes/sec). - ~90% reduction in some cases ([Food Research International, 2020](https://www.sciencedirect.com/science/article/abs/pii/S096399692030123X)). - LED UV (365–405 nm) – Less effective but safer for some applications. #### 6. Should You Use UVC at Home? - Not practical for most consumers (requires industrial-grade UVC lamps). - Better for food producers (e.g., grain mills, juice manufacturers). - Home alternative: Buy pre-treated, low-mycotoxin foods (e.g., Purity Coffee, mycotoxin-tested nuts). --- ### Final Verdict: UVC for Mycotoxins ``` | Pros | Cons |-------------------------------------------------|------------------------------------- | Non-chemical (no residues) | Limited penetration (surface-only) | Effective for some toxins (aflatoxins, patulin) | Can degrade food quality | Kills mold spores (prevents regrowth) | Safety risks (skin/eye damage) | Used in food industry (juice, grains) | Not a standalone solution ``` Best for: Commercial food processing (grains, juices, spices). Not ideal for: Home use (unless you have proper equipment). --- ### Better Home Strategies (Instead of UVC) 1. Buy certified low-mycotoxin foods (e.g., Bulletproof Coffee, Mycotoxin-Free Nuts). 2. Soak/ferment grains (reduces fumonisins, aflatoxins). 3. Use binders (chlorella, activated charcoal) if exposed. 4. Store food properly (cool, dry, airtight).