Mycotoxins Produced by Food Spoilage Fungi Pose Risk to Public Health and Food Security

Abstract

Fungal contamination of food and agricultural products is a widespread issue worldwide, especially in underdeveloped nations. Mycotoxigenic fungi have the ability to infect food and produce potent mycotoxins that, if consumed, can have harmful health effects. Fungal growth not only deteriorates food quality and decreases food security, but it also causes food spoilage. Mycotoxins, which are harmful substances produced by certain fungi, pose a serious threat to human health and food security. In this issue, Al-Jobory (2025) detects multiple mycotoxins in 95% of sun-dried Wazef samples, mostly produced by Aspergillus and Penicillium species. The propensity for fungal spoiling and the pervasiveness of multi-mycotoxin contamination combine to provide a perfect storm of nutritional deterioration and health hazards. Future analyses of the food products will present chances to investigate the dangers of consuming food preparations tainted with fungi.