Abstract
The chemistry and effects of mycotoxins associated with human and animal foodstuffs are reviewed. The aflatoxins, metabolites of Aspergillus flavus, have been implicated in fatal diseases of farm stock fed on infected peanut cake. Muscarine and the phalloidins are the causative agents in mushroom poisoning. Lysergic acid alkaloids are involved in ergotism. “Yellow rice” toxicity arises from infection with Penicillium islandicum, the active principles being islanditoxin and luteoskyrin. Various species of Penicillium, Aspergillus and Fusarium have been linked with other mycotoxicoses and their metabolites characterized. Several fungal metabolites are active hepatotoxins or carcinogens, and the possible etiological significance of mouldy foods is briefly considered, especially in relation to the high incidence of tropical liver disease. Better agricultural practices and more stringent testing to control and detect fungal contamination are advocated.
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