Mycotoxins encountered in foodstuffs are naturally occurring toxins produced by some fungi. Mushrooms develop in various foodstuffs, mainly nuts, dried fruits, apples, cereals, spices and coffee beans, usually under warm and humid conditions.

People have some health problems when they consume these foodstuffs that have developed mycotocin. Mycotoxins are a serious health hazard for both humans and animals. These threats range from acute intoxications to long-term effects such as immunodeficiency and cancer.

The United Nations Food and Agriculture Organization is investigating and evaluating the health risks of natural toxins, including mycotoxins. International standards and application criteria (Codex Alimentarius, food code) have been established to limit exposure to mycotoxins in certain foodstuffs.

Mycotoxins are toxic compounds that are naturally produced by some fungal species. The growth of fungi (or mold) occurs before or after harvest, during storage, during storage, usually in warm and humid conditions in foodstuffs. Most mycotoxins are chemically stable and survive during food processing.

Many mycotoxins have been identified to date. The most observed mycotoxins include aflatoxins, ochratoxin A, patulin and fumonisins, which are harmful to human health and animal husbandry. Among these, aflatoxins are the most toxic mycotoxin species. It is produced by certain fungi that grow in soil and spoil crops, straw and grains.

Exposure to mycotoxins occurs either by consuming food directly contaminated with mycotoxins or by indirectly consuming animals, particularly milk.

The effects of some food-borne mycotoxins are acute. Mycotoxin is manifested by serious illness symptoms that occur immediately after consumption of food products that have formed. Other mycotoxins appearing in foods have long-term effects on health, including the triggering of cancers and immune deficiency.

Of the hundreds of mycotoxins identified to date, about ten are remarkable for their heavy effects on human health.