Spotlight: Organic Food – The Hazard of Mycotoxins

Eleanor Riches
Formerly associated with the John Innes Centre, Norwich, Norfolk, UK.

Abstract

Organic food production is increasing annually. Some research has indicated that there may be an increase in the levels of mycotoxins, poisonous chemicals formed by pathogens of food crops, in organically grown produce. At present, an insufficient amount of research has been directed at safety issues of growing food organically. Toxins such as deoxynivalenol and aflatoxin are known carcinogens, which are produced by pathogens of wheat and maize, among other cereal products, and fruit such as apples, and must therefore be considered a threat to food safety. Well-funded research is required to allay fears amongst consumers who expect food to be safe and nutritious.

Keywords

organic foods, food, organic, mycotoxins, food production, vomitoxin, deoxynivalenol, aflatoxins, carcinogens, apples, food safety, Fusarium, zearalenone, ochratoxin, fumonisins, Zearalenone, Aspergillus, Alternaria, Spotlight, abstracts, United Kingdom

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