Impact of mycotoxins and their metabolites associated with food grains

Mycotoxins are secondary toxic metabolites synthesized by numerous filamentous fungi including members of the genus Fusarium, Penicillium, Drechslera, Aspergillus, Claviceps, Monascum, Alternaria, Cephalosporium, Nigrospora, and Trichoderma. Among them, Aspergillus and Fusarium species are major plant pathogens recognized to induce infection and produce mycotoxins in food crops. More than 400 mycotoxins have been documented and among them, aflatoxin, fumonisins, trichothecenes, zearalenone, ochratoxin A, citrinin, ergot alkaloids, and patulin are the most prominent compounds linked to a variety of human and animal health disorders. Genus Fusarium and Aspergillus belong to a saprophytic group, which can infect and contaminate many crops at pre and post-harvest stages. Mycotoxins can have a variety of negative effects on health in both humans and animals. Mycotoxins and their metabolites can cause severe acute poisoning, which can result in death, as well as long-term negative health effects, such as cancer and immune-suppressive disorders in living beings (animals and humans). Mycotoxin contamination of agricultural goods has gained global significance, due to its toxic effects on living beings, as well as its importance to international trade. Our objective is to provide a consolidated information on the potential mycotixs in food grains and their significant impact on the health of the human beings.