Environment contamination by mycotoxins and their occurrence in food and feed: Physiological aspects and economical approach

The contamination of food and feed by mycotoxins as toxic metabolites of fungi is a risk not only for consumers resulting in various embarrassment regarding health status and well-being, but also for producers, companies and export market on the ground of economic losses and ruined stability of economic trade. As it is given in historical evidence, the contamination of food by mycotoxins is a topic as old as a history of mankind, finding some evidence even in the ancient books and records. Nowadays, the mycotoxins are used in modern biotechnological laboratories and are considered an agent for targeting the specific cells (e.g., defected cells to eliminate them). However, this promising procedure is only the beginning. More concern is focused on mycotoxins as abiotic hazard agents. The dealing with them, systematic monitoring, and development of techniques for their elimination from agricultural commodities are worldwide issues concerning all countries. They can be found alone or in co-occurrence with other mycotoxins. Thus, this review aims to provide widened information regarding mycotoxins contamination in environment with the consequences on health of animals and humans. The inevitability for more data that correctly determine the risk points linked to mycotoxins occurrence and their specific reactions in the environment is demonstrated. This review includes various symptoms in animals and humans that result from mycotoxin exposure. For better understanding of mycotoxin's impact on animals, the sensitivities of various animal species to various mycotoxins are listed. Strategies for elimination and preventing the risks of mycotoxins contamination as well as economical approach are discussed. To complete the topic, some data from past as historical evidences are presented.