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Summary MYCOTOXINS AND MAN

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This is a summary of a wide topic called MYCOTOXINS. It is a subject of interest to man and public health. Human and livesrock health as well as international trade are impacted by the exposure to them through food consumption More will follow in subsequent releases

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  • September 5, 2024
  • 1
  • 2023/2024
  • Summary
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MAN, MEALS
and MYCOTOXINS
As humanity grows on daily basis, there is another group of small creatures
called fungi, which are ubiquitous and most of which cannot be seen with
unaided eyes. The Nigerian climate support the growth of this group and the
subsequent production of chemicals on food items in farm, transit and store.
These chemicals are toxic and are referred to as fungal toxins or mycotoxins.
These toxic chemical s are found as contaminants of many items including
maize, wheat, beans, groundnut, milk and milk products, yam, cassava. It is
instructive that toxin production is predicated on mould growth. Nearly a
quarter of the global crops are affected by them and their consumption as
dietary chemicals by man and livestock incites a range of morbidities and on
few occasions, mortality. Four divisions are very important because of their
potency and increased research attention and, therefore health and
international trade impacts. These are aflatoxins, ochratoxins, patulin and
trichothecenes . Let’s start with the first one aflatoxins. This is a group that
harbours the only known toxin of biological origin that has been so recognized
by the International Agency for Research on Cancer, IARC. In the late 80s the
Agency that serves as a technical arm of the WHO, officially placed aflatoxin B1
on the list of Type A carcinogen. The interpretation of this classification is that
aflatoxin can incite cancer in human. Indeed cases of aflatoxin-induced liver
cancer and immune suppression have been reported in livestock and man. High
temperature, humidity and economic challenge all combine to present a
formidable predisposing package. The producing fungus, Aspergillus flavus , is
very common in Nigerian soil. On stale food items, it occurs as green coating ,
with the toxin representing a product of its secondary metabolism. This
metabolite, which is colourless , odourless and tasteless, comes as B and G
both representing the dietary forms and M being the one found in milk.
Washing of the mouldy crop food will not remove the already secreted
contaminating poison. It is heat stable so all forms of boiling may not provide
any intervention. The temperature adequate to destroy it is equally sufficient
the food item, so there will not be any net gain using heat to treat aflatoxin-
contaminated food item. National , Continental and global bodies have been
formed to address arising alimentary and export concerns.

The Mycotoxicology Society of Nigeria , Partnership for Aflatoxin Control in
Africa , PACA and the International Society for Mycotoxicology are various
initiatives put in place to recommend and possibly implement interventions. At
present, The MSN has its secretariat at NAFDAC, Lagos where it attends to
public enquiries from the food and livestock industries.

As you read this know that you have a role to play in achieving health through
wholesome ‘mealing’ Please tell your neighbour……. and even your enemy !!!

Let s assist the UN in realizing the goals on Food safety as captured in
the SDGs

More to come

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