Science News: How fungi make potent toxins that can contaminate food?

Science News: Fungi are everywhere; we eat them, drink them, breathe them, and even wear them. They play a vital role in nature, but some species also produce toxic compounds that can harm humans.
In this blog post, I’ll explain how fungi make these powerful toxins and discuss the risks posed by contaminated foods.

What Are Fungi?
Fungi are eukaryotic organisms that lack true cell walls. Instead, they rely on a network of proteins called chitin to hold themselves together. Chitin is found in the outer shell of insects, crustaceans, mollusks, nematodes, arachnids, and flatworms.

How Do Fungi Contaminate Food?
Most fungal contamination occurs when spores land on fresh fruits and vegetables. When temperatures rise during warm weather months, the spores germinate and grow into mycelia, which look like white threads. As the mycelium grows, it produces enzymes that break down the plant cells, releasing nutrients that feed the fungus.

Why Is Mycotoxin Toxicity Important?
Mycotoxins are poisonous substances produced by certain fungi. These toxins pose serious health hazards to animals and humans. For instance, aflatoxins are carcinogenic and ochratoxin A causes kidney damage.

Where Can Fungal Contamination Occur?
Fruits and vegetables are especially vulnerable to fungal contamination. According to the U.S. Department of Agriculture, approximately 20% of all crops grown in the United States are affected by fungal diseases.

What Foods Are Particularly Vulnerable To Fungal Contamination?
Apples, peaches, pears, grapes, strawberries, corn, tomatoes, melons, onions, potatoes, mushrooms, and beans are among the foods most susceptible to fungal contamination.

How Does Fungal Contamination Affect Humans?
Some mycotoxins cause cancer, birth defects, liver disease, immune system disorders, and neurological problems. They may also trigger asthma attacks and respiratory infections.

What Should Consumers Do About Fungal Contamination Risk?
Consumers can reduce their risk of exposure to mycotoxins by washing fruits and vegetables thoroughly before eating them. Also, avoid buying produce that appears wilted or bruised.