Toxic effect of other mycotoxin food contaminants, assault Save
ICD-10 code: T64.83
Chapter: Injury, poisoning and certain other consequences of external causes
Toxic Effect of Other Mycotoxin Food Contaminants, Assault
Food contamination is a significant concern in the food industry. Mycotoxins are one of the most common food contaminants that can cause severe health problems. Mycotoxins are naturally occurring toxic compounds produced by fungi that grow on various crops and food products.
The most commonly known mycotoxins are aflatoxins, produced by Aspergillus species. However, there are many other mycotoxins that can contaminate food and pose serious health risks. Some of the most concerning mycotoxins include ochratoxin A, fumonisins, and deoxynivalenol.
Ochratoxin A is a potent nephrotoxin that can cause kidney damage and lead to renal failure. It is commonly found in cereals, coffee, wine, and dried fruits. Fumonisins are known to cause cancer in laboratory animals and are found in corn and corn-based products. Deoxynivalenol is a trichothecene mycotoxin that can cause vomiting, diarrhea, and other gastrointestinal symptoms. It is commonly found in wheat, barley, and corn.
Consuming food contaminated with these mycotoxins can cause a range of health problems. Symptoms can range from mild gastrointestinal distress to severe organ damage and cancer. Children, pregnant women, and people with weakened immune systems are particularly vulnerable to the toxic effects of mycotoxins.
Preventing mycotoxin contamination is a crucial step in ensuring food safety. Proper storage, handling, and processing of food products can significantly reduce the risk of mycotoxin contamination. Farmers can also take measures to prevent fungal growth on crops by using good agricultural practices and monitoring weather conditions.
In conclusion, mycotoxins are a serious food safety concern that can cause severe health problems. It is essential to take measures to prevent mycotoxin contamination and ensure the safety of our food supply. By following proper storage, handling, and processing practices, we can reduce the risk of mycotoxin contamination and protect the health of consumers.
- References:
- FAO/WHO. (2018). Mycotoxins. http://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-additives/detail/en/c/1113/
- EPA. (2021). Fumonisins.
Diagnosis Codes for Toxic effect of other mycotoxin food contaminants, assault | T64.83