Mycotoxins: occurrence, toxicology, and exposure assessment.

By S. Marín, A. Ramos, G. Cano-Sancho, V. Sanchis. Food and Chemical Toxicology, 2013

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Mycotoxin producers in the Aspergillus genus: An update (2015, background): “…isolate (Gelderblom et al. 1988), and were show to be able to cause various disorders including lung oedema in pigs, leucoencephalomalacia (hole in the head disease) in horses, hepatocarcinoma in laboratory animals, and most importantly, esophaegal cacer in humans (Marin et al. 2013).”
Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food (2017, background): “The major fungi causing frequent and problematic contamination of foods and feeds with mycotoxins are members of the fungal genera Aspergillus, Fusarium, and Penicillium [2,3].”
Worldwide contamination of food-crops with mycotoxins: Validity of the widely cited ‘FAO estimate’ of 25% (2019, neutral): “Although OTA is present in variety of foods (e.g. cereals, pulses, coffee beans, grapes, cacao beans, nuts, spices and animal-based foods), 60% of its total exposure is from cereals (EFSA 2006; IARC 1983, 1993; JECFA 1996, 2001, 2007, 2008; Marin et al., 2013).”