What is a key characteristic of mycotoxins?

Mycotoxins are toxic compounds that are produced by certain types of molds, making the identification of their source critical for understanding food safety risks. These fungi can grow on various food products, especially under specific conditions such as high humidity and warm temperatures. Mycotoxins can contaminate grains, nuts, and dried fruits, among other foods, posing significant health risks if ingested.

Unlike bacteria, which can produce different types of toxins and spoilages, mycotoxins are specifically associated with fungal growth. Additionally, mycotoxins are not related to seafood or viruses; their presence is primarily linked to molds. Therefore, recognizing that mycotoxins are produced by molds is essential in food safety and prevention strategies to keep food products safe for consumption.