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Mycotoxins

Wheat damaged by Fusarium graminearum
(A. Hecker, ART)

Petri dish with a culture of a toxigenic fungus
(B. Dorn, ART)

Corn cobs with Fusarium ear rot
(H.-R. Forrer, ART)

Orange damaged by a Penicillium species
(G. Brändle, ART)

Spore colonies of Aspergillus spp. on a cheese
(E. Jakob, ALP)

Mycotoxins are toxic metabolites produced by fungi. They can be toxic to humans and animals even in low concentrations. Depending on the compound class, mycotoxins can be acutely or chronically toxic. Symptoms of poisoning include liver and kidney damage, impairment of the immune system, skin and mucous membrane damage or hormonal effects, such as fertility disorders. Some mycotoxins are also carcinogenic and mutagenic.

Some toxigenic fungi attack plants in the field, while others proliferate in stored crops. The Food and Agriculture Organization of the United Nations (FAO) estimates that as much as 25% of world food production is contaminated by mycotoxins and around 1,000 million tonnes of food are lost every year due to mycotoxin contamination.

Researchers at Agroscope are searching for ways of preventing mycotoxin contamination of agricultural plant and animal products. In addition, the monitoring and control of mycotoxin levels ensures the safety of harvested crops.

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The research project descriptions are available in three languages (German, French and English). Other documents are generally only available in the original language.

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Agroscope makes every effort to ensure that the material contained in its web site is current, complete and accurate. Despite this, errors and mistakes cannot be completely ruled out.
Agroscope does not accept liability for the relevance, accuracy or completeness of the information and material offered in its web site. This refers to any loss, additional costs or damage of any kind suffered as a result of any use of any material in this web site.
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Concept and development
Susanne Vogelgsang, Agroscope ART

Updates
Agroscope ART

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