Table 1.

Common mycotoxins that contaminate food and the fungi that produce them.

Mycotoxins	Fungal producers	Main occurrence in food	References
Aflatoxins	Aspergillus species	Oilseed crops including corn, peanuts, tree nuts, and cottonseed. Can accumulate in meat and animal products due to consumption of contaminated grains	Mahato et al. (2019)
Zearalenone	Fusarium species	Grain cereals like maize and wheat	Ji et al. (2019)
Citrinin	Aspergillus, Penicillium, and Monascus species	Grains such as rice, maize, and wheat	Silva et al. (2021)
Patulin	Penicillium, Aspergillus and Byssochlamys spp.	Pomme fruit, fruit products, and cheeses	Saleh and Goktepe (2019)
Ochratoxins	Aspergillus ochraceus, Aspergillus ostianus, and Penicillium verricosum.	Cereals, coffee, nuts, and grapes	Duarte et al. (2010)
Fumonisins	Fusarium verticillioides and Fusarium proliferatum.	Corn or corn products	Braun and Wink (2018)
Trichothecenes	Fusarium, Trichoderma, Trichothecium, Stachybotrys, Myrothecium, and Spicellum species	Cereals such as wheat, barley, and corn	Ji et al. (2019)