mycotoxins in GM foods

Genetic modification (GM) has been promoted as a means of preventing mycotoxin contamination. Insect-resistant crops are genetically modified with genetic material from a naturally occurring soil-borne bacterium, Bacillus thuringiensis that produces a protein that is toxic to certain insect pests. BT crops have been shown to be non toxin to humans and safe for consumption, it is both beneficial for the environment and for farmers.

The fumonisins, a family of food-borne carcinogenic mycotoxins, are isolated from cultures of F. verticillioides. The fungus Fusarium verticillioides is one of the most prevalent seed-borne fungi associated with maize intended for human and animal consumption throughout the world. They cause liver disease and cancer in rodents and are considered possible risk factors for cancer in man. The recommended daily intake of fumonisins is 0.5μg per person a day

The mycotoxin aflatoxin B1 (AFB1), which is produced by the fungus Aspergillus flavus that grows on peanuts before or after harvesting and under poor storage conditions. AFB1 is classified as a carcinogen - a substance that can cause cancer in humans. The mycotoxin aflatoxin B1 (AFB1), which is produced by the fungus Aspergillus flavus that grows on peanuts before or after harvesting and under poor storage conditions. AFB1 is classified as a carcinogen - a substance that can cause cancer in humans. The FDA recommended intake of aflatoxin is 20 ppb for humans, immature animals (including poultry) and all dairy animals, 100 ppb for breeding beef cattle, swine and mature poultry, 200 ppb for finishing swine (100 pounds and up) and 300 ppb for feeder cattle

Another mycotoxin is patulin - this is a toxic secondary metabolite that is produced by a number of fungi, most important of which is Penicillium expansum. This fungus is a well-known post-harvest pathogen that causes ‘blue mould rot’ or ‘soft’ rots' in apples. Patulin has been shown to possess mutagenic properties (can cause damage to the genetic material of cells), and to cause immunotoxic, neurotoxic and gastro-intestinal effects in rodents. Recommended specifications are that patulin levels should not exceed 50 parts per billion (μg/L) in products intended for human consumption.