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Mycotoxins are toxic chemical compounds produced by fungi as secondary metabolites in response to competitive pressures from other fungi and bacteria competing for the same territory, water, and food. Many mycotoxins are antibiotic. The best-known mycotoxin is penicillin, which kills bacteria by binding to and destroying their cell walls. While penicillin damages only bacterial cells, many mycotoxins can cause toxic damage to the cells of humans, causing chronic diseases including immunosuppression and cancer. People who are allergic to penicillin may also be allergic to foods that contain Penicillium-produced mycotoxins and seem to be at increased risk of allergic reactions to mycotoxins produced by other molds. People who have been environmentally exposed to molds and mycotoxins as a result of living or working in water-damaged structures or spaces served by contaminated air-conditioning systems sometimes develop allergic sensitivities to mycotoxins, as may people with increased risk of mold and mycotoxin exposure (plumbers, painters, HVAC technicians, demolition workers, agricultural workers, and grain handlers).
Avoid Foods That Contain Detectable Levels of Mycotoxins.
 | - Corn
- Black pepper, cinnamon, and dried spices
- Nuts
- Apples
- Mushrooms
- Barley
- Mold and yeast
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 Reduce Consumption of Foods That Sometimes Contain Detectable Levels of Mycotoxins.
- Coffee beans
- Dried fruit
- Tomato products
- Potatoes
- Rice
- Rye
- Milk
Reduce Mycotoxin Levels in the Foods You Select and Prepare.
Avoid buying organic breads, cereals, grains, and the organic versions of the foods listed above. While organic foods contain lower pesticide levels, they frequently contain much higher mycotoxin levels than nonorganic foods. To reduce pesticide content of nonorganic produce, wash all nonpeelable fruits and vegetables in hot sudsy water and rinse well or spray with hydrogen peroxide and rinse well.
Always peel all peelable vegetables and fruits to remove mold and reveal hidden mold that can be cut away. As much as 90% of pesticide residues are on the skins. Always wear gloves when cleaning and peeling vegetables. Contrary to popular folklore, only a trace amount of nutrients are contained in the skins.
Do not eat molded fruits, kernels, vegetables, cheeses, and other foods.
Do not eat skin, liver, kidneys, or organs of farm-raised animals or fish.
Mycotoxins are chemicals, not microorganisms; many are unaffected by cooking.
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