Mycotoxin
Japanese: マイコトキシン（カビ毒）
A general term for toxic secondary metabolites produced by certain molds. Known examples include aflatoxin and ochratoxin, and they are important targets of food safety management.
Mycotoxin is a general term for toxic substances produced by certain molds. 'Myco' comes from the Greek for fungi, and 'toxin' means poison.
Aflatoxin, ochratoxin, patulin, deoxynivalenol—the varieties are numerous, and some possess carcinogenic, hepatotoxic, or nephrotoxic properties. Various foods including grains, nuts, and spices carry contamination risks.
Koji mold (Aspergillus oryzae) used in fermentation has been confirmed not to produce mycotoxins. However, the closely related A. flavus produces potent aflatoxin. Recognizing this boundary between safety and danger is the fundamental stance when handling fermentation microorganisms.