The Chemistry of Mycotoxins. UMD Chemical Ecology TIP Group 2A. What is a Mycotoxin?. Mycotoxins are toxic chemicals produced by fungi (molds), that cause a wide variety of harmful effects.
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UMD Chemical Ecology
TIP Group 2A
They are usually ingested in contaminated food
They can cause cancer, birth defects, liver damage, and nervous tissue damage, etc.
Most are not destroyed in normal cooking procedures.
Usually no treatment for mycotoxin poisoning
Mycotoxins have played an important role in some historical events (St. Anthony’s fire, Yellow rain, others)
Annual losses in the USA and Canada, arising from the impact of mycotoxins on the feed and livestock industries, are of the order of $5 billion. 
Species: Genus Aspergillus, A. Flavus, A. parasiticus, A. Nomius
Affected foods: peanuts, maize, cottonseeds, spices
Aflatoxins M1, M2: Metabolites of aflatoxins B1 and B2:
Affects Milk and dairy products
Species: P. Verrucosum and A. ochraceus
Food affected: Cereals, coffee beans, and grapes.
Interesting Facts: Ochratoxin can be transmitted from pork to humans by eating pork that is fed with contaminated food.
Species : Fusarium roseum, F.graminearum, F. poae, F. culmorum
Food affected: corn, wheat, barley, oats