Mycotoxins are toxic metabolites produced naturally by microfungi that tend to contaminate many different types of common crops from cereals to nuts to spices and fruits, known to cause severe diseases and deaths.
“Mycotoxin contamination of food crops is as old as agriculture itself, and the worst thing is that there are currently no mitigation strategies or solutions available to really abolish this risk,” University Putra Malaysia toxicologist Assoc. Prof. Dr. Nik Iskandar Putra Samsudin told the floor at the recent Fi Asia 2026 show in Jakarta, Indonesia.
“We know there are over 300 microfungal species and over 400 types of mycotoxins and metabolites have been identified and characterised to date — but this characterisation has not yet been translated effectively into prevention.”
Even in very small, tiny amounts, mycotoxins are able to damage vital organs, cause negative impacts on DNA, and suppress the immune system. These are made even more dangerous because they are essentially invisible and odourless so they do not change the look, smell, taste or quality of food even when being consumed.
“From a scientific point of view, this danger is compounded as well because mycotoxins are also chemically and thermally very stable. This means that standard cooking and food processing will not degrade them, and even the gut’s acidic environment will not stop their effects,” he added.
“The small size of these toxins makes them very easily absorbed by the body, and if a breastfeeding mother is exposed it will make its way to the feeding infant as well.”
The issue of mycotoxins has remained unsolved for centuries so it has remained a conundrum for the agrifood industry over the years, as a quintessentially old problem faced by the sector — but now things look set to get much worse due to the weather.
“We are already battling existing mycotoxins, emerging mycotoxins that have yet to be studies and understood, as well as masked mycotoxins that can evade standard analysis, but now we have a new pressure point coming in which is climate change,” Prof Nik Iskandar said.
“As weather patterns change and both carbon dioxide levels and temperatures rise, this is brewing into environmental conditions that are essentially optimal for fungi to grow and thrive, further boosting the growth and presence of mycotoxins in crops.”
The climate-mycotoxin nexus
This nexus describes a critical link showing how climate change has a direct impact on rising mycotoxin contamination levels of staple food crops and livestock, affecting global food supplies.
“As temperatures rise globally, environments shift and the weather becomes both volatile and extreme. Both the heat and fluctuating weather will negatively impact animal health, which already affects their immune systems and capability to handle physical stresses,” he said.
“These environmental conditions will also weaken plants at the core, making them more vulnerable to external threats — these stressed plants are ideal targets for increased insect activity as well as diseases and contamination by mycotoxins.”
It is not only crops that would be contaminated, but also other plants that livestock animals consume, and this means consumers are exposed to mycotoxins not only via the crops they eat but also the meat they eat, given the understanding that mycotoxins are not broken down by digestion in animal guts nor by any form of cooking.
“This is not yet even considering how the same environmental changes which weaken animals and plants are strengthening the microfungi. Together, all of these factors will cause a significant shift in the safety and toxicity levels of global foods,” he added.
“We have not yet found a solution to solve climate change or mycotoxin contamination outright, but we know that the former undoubtedly has effects on the latter. So the ultimate question should no longer be whether we can stop this from happening, but whether our food systems can become sufficiently intelligent and resilient to predict and prevent the fallout of this.”
In the meantime, consumers are advised to stick to reputable brands and avoid bulk purchases of grains, nuts or spices so these can be finished before mold has a chance to grow.
For industry players dealing with grains, spices and other at-risk products, because the mold spores are invisible and essentially indestructible, the only way to avoid mycotoxin-related issues is to prioritise prevention by maintaining the cleanliness of containers and keep the food items cool and dry — avoiding the optimal mold growth conditions of dampness and high temperatures.
