Advances in Food Mycology

IMPORTANT MYCOTOXINS AND THE
FUNGI WHICH PRODUCE THEM
Jens C. Frisvad, Ulf Thrane, * Robert A. Samson † and John
I. Pitt ‡
1. INTRODUCTION
The assessment of the relationship between species and mycotoxins
production has proven to be very difficult. The modern literature
is cluttered with examples of species purported to make particular
mycotoxins, but where the association is incorrect. In some cases,
mycotoxins have even been named based on an erroneous association
with a particular species: verruculogen, viridicatumtoxin and rubratoxin
come to mind. As time has gone on, and more and more compounds
have been described, lists of species-mycotoxin associations
have become so large, and the inaccuracies in them so widespread in
acceptance, that determining true associations has become very difficult.
It does not need to be emphasised how important it is that these
associations be known accurately. The possible presence of mycotoxigenic
fungi in foods, and rational decisions on the status of foods suspected
to contain mycotoxins, are ever present problems in the food
industry around the world.
In defining mycotoxins, we exclude fungal metabolites which are
active against bacteria, protozoa, and lower animals including insects.
* J. C. Frisvad and U. Thrane, Center for Microbial Biotechnology, BioCentrum-
DTU, Technical University of Denmark, Building 221, DK-2800 Kgs. Lyngby,
Denmark. Correspondence to jcf@biocentrum.dtu.dk
† R. A. Samson, Centraalbureau voor Schimmelcultures, PO Box 85167, 3508 AD
Utrecht, Netherlands
‡ J. I. Pitt, Food Science Australia, CSIRO, PO Box 52, North Ryde, NSW 1670,
Australia
3