**1. Introduction**

116 Health Management – Different Approaches and Solutions

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When fungi grow on a living organism or on stored food material that we consume, they may produce harmful metabolites that diffuse into their food (Garcia et al., 2009; Kabak and Dobson, 2009). It is believed that fungi evolved these metabolites as a means of protecting their food supply by preventing other organisms from eating it. These metabolites are referred to as mycotoxins, which literally mean "fungus poisons". Fungi that produce mycotoxins do not have to be present to do harm. When a fungus grows grains in storage, the environment may become unsuitable for the fungus and it dies. Although the fungus dies, during the growth stage, if it produces mycotoxins, this can poison the grains (Fokunang et al., 2006). The effects of poisoning by mycotoxin are referred to as mycotoxicoses. The knowledge that mycotoxicoses is the result of fungal actions was a relatively, recent discovery (Lackner et al., 2009). This is understandable since illnesses in this case are due to consumption of mycotoxins that has been released by the fungus and is not directly caused by the fungus (Coppock and Jacobsen, 2009).

#### **1.1 The mycotoxin system**

The mycotoxin system as shown in figure 1 may be considered in terms of four interacting subsystems namely; toxicology, metabolism, health, productivity and wealth. After exposure through ingestion, inhalation or skin contact, the toxicity of a mycotoxin is determined by a sequence of events such as metabolism, involving the administration, absorption, transformation, pharmacokinetics, molecular interactions, distribution, and excretion of the toxin and its metabolites (Fokunang et al., 2006). In turn, the toxicity of the mycotoxin will be manifested by its effect on the health and productivity of crops, human efforts and agricultural and livestock products**.** 

<sup>\*</sup> O. Y. Tabi1, V. N. Ndikum1, E. A. Tembe-Fokunang1, F. A. Kechia1, B. Ngameni1, N. Guedje1,

R. B. Jiofack1, J. Ngoupayo1, E. A. Asongalem1, J. N. Torimiro1, H. K. Gonsu1, S. Barkwan2, P. Tomkins2,

B. T. Ngadjui1, J. Y. Ngogang1, T. Asonganyi1 and O. M. T. Abena1

*<sup>1</sup> Faculty of Medicine and Biomedical Sciences, University of Yaoundé 1, Republic of Cameroon,* 

*<sup>2</sup> Centre for Biopolymer and Biomolecular Research, Athlone Institute of Technology, Republic of Ireland.* 

Mycotoxins: Quality Management, Prevention, Metabolism, Toxicity and Biomonitoring 119

Fig. 3. Mycotoxins of worldwide importance (Coker, 1999)

Fig. 1. The Mycotoxins system

#### **1.2 The spoilage system**

Biodeterioration is the net result of many interacting spoilage agents which may be widely described as biological, chemical, physical, micro-environmental and macro-environmental (Figure 2). However, the relative impact of these agents will often be mainly determined by the nature and extent of human intervention, occurring within the socio-economic system (Coker 1998). The factors that contribute to bio deterioration within an ecosystem are mainly moisture, temperature and pests status (Christensen, 1975; Hussein and Brasel 2001).

Fig. 2. The mycotoxin spoilage system

#### **1.3 Mycotoxins of economic importance**

The moulds and mycotoxins which are now considered to be of world-wide importance are shown in figure 3. Some mycotoxins are however of regional importance as illustrated in table 1. Regional myxcotoxins are specific to certain regions and the occurrence is link to climatic changes. The important mycotoxins have shown the capacity to have a significant impact upon human health and animal productivity in a wider distribution in a number of countries, most especially in the warm humid countries in sub-saharan Africa and Asia (Fokunang et al., 2006; Khlangwiset and Wu 2010).

Biodeterioration is the net result of many interacting spoilage agents which may be widely described as biological, chemical, physical, micro-environmental and macro-environmental (Figure 2). However, the relative impact of these agents will often be mainly determined by the nature and extent of human intervention, occurring within the socio-economic system (Coker 1998). The factors that contribute to bio deterioration within an ecosystem are mainly

The moulds and mycotoxins which are now considered to be of world-wide importance are shown in figure 3. Some mycotoxins are however of regional importance as illustrated in table 1. Regional myxcotoxins are specific to certain regions and the occurrence is link to climatic changes. The important mycotoxins have shown the capacity to have a significant impact upon human health and animal productivity in a wider distribution in a number of countries, most especially in the warm humid countries in sub-saharan Africa and Asia

moisture, temperature and pests status (Christensen, 1975; Hussein and Brasel 2001).

Fig. 1. The Mycotoxins system

Fig. 2. The mycotoxin spoilage system

**1.3 Mycotoxins of economic importance** 

(Fokunang et al., 2006; Khlangwiset and Wu 2010).

**1.2 The spoilage system** 

Fig. 3. Mycotoxins of worldwide importance (Coker, 1999)

Mycotoxins: Quality Management, Prevention, Metabolism, Toxicity and Biomonitoring 121

can the grain be invaded (He and Zhou, 2008). Although conditions favourable for growth of the *A. flavus* and production of aflatoxin is narrow, the fungus is common and widespread in nature. Under warm humid condition *A flavus* can invade stored gains such as corn as shown in figure 4. It can be found growing on various decaying vegetation where it may heat up the substrate to as high as 113-122°F as it consumes the material (Hedyati et

Fig. 4. *Aspergillus flavus* infestation on corn *Zea mays* (Hedyati et al., 2007)

growth of A. flavus producing aflatoxin in peanuts is shown in figure 5.

Fig. 5. Stored peanuts infected by *A flavus* producing aflatoxin (Kios et al., 2004)

The term aflatoxins was derived in the early 1960s when the death of thousands of turkeys (Turkey X' disease) ducklings and other domestic animals was attributed to the presence of *A. flavus* toxins in groundnut meals imported from South America (Nageswara et al., 2002). The amount of aflatoxin formed differs as to the substrate on which it is growing. Although the mycelial mass may be the same in each substrate, the aflatoxin produced would be far greater in peanuts than in say soybeans, where relatively very little would be produced. The

al., 2007; Lee, 2009).


Table 1. Fungi species and mycotoxins of regional importance (Fokunang et al., 2006
