Alternaria toxins have been reassessed by the European Food Safety Authority (EFSA). Five out of the eight toxins assessed were found to be genotoxic, meaning that they can damage DNA.
What are Alternaria toxins?
Alternaria toxins are toxins from the fungus Alternaria. The toxins are produced by moulds and can contaminate food and feed.
They are most commonly found in cereal-based foods, grain-based foods, fruit products and juices, tomatoes, vegetables, sunflower oil and olive oil. Infants and toddlers are likely to have the highest exposure relative to body weight.
According to EFSA, Alternaria species need more than 20% water content to colonise infected plant tissues, meaning that fruit and vegetables are particularly susceptible to contamination. Grains harvested during wet weather or stored in moist conditions can also be at higher risk of contamination.
Which Alternaria toxins are genotoxic?
EFSA found that five Alternaria toxins – alternariol (AOH), alternariol monomethyl ether (AME), altertoxin I (ATX-I), altertoxin II (ATX-II), and stemphyltoxin III (STTX-III) – are genotoxic.
Dietary exposure to two others, altenuene (ALT) and tentoxin (TEN), was well below the level at which adverse health effects might occur, EFSA explained.
Findings for the remaining toxin, tenuazonic acid (TeA), were more ambiguous. Currently available data for this toxin, which is the most commonly found in food, particularly paprika powder, tomatoes and mulberries, was insufficient for EFSA to ascertain whether it is genotoxic. It concluded, with 98% certainty, that there is low probability that it is genotoxic.
Further research on the toxins in food and feed needs to be done, says EFSA, in order to address existing gaps. Its presence in plant-based meat, human milk, and infant formula should be investigated.
Industry must be vigilant. EFSA recommends that the sensitivity of analytical tools used for these toxins needs to be improved.
