Don’t be tempted to eat spoilt food

Moulds are those substances we usually see growing on spoilt food. They play a major role as ‘nature’s recyclers’ by helping us break down food, dead leaves, wood, plant debris, old clothes, houses and any other thing that you can think of.

A mould’s anatomy is similar to that of a tree and their leaves are called spores. The spores contain a few chemical compounds called mycotoxins. Whenever the wind blows a mould, the spores detach and are carried away in the wind. If the wind-containing spores are inhaled, it can trigger some allergic reactions and exacerbate certain health problems.

Apart from getting into our body through inhalation of mould spores, mould toxins can get into our bodies directly by eating food that mould has grown on or by consuming animals that have been fed with mouldy food.

Our bodies can tolerate some mould toxins in small doses, while some mould toxins are deadly at very small doses.

Moulds are most often found in areas prone to flooding, leaks in the roof/basement or plumbing defects, sealed buildings that do not allow excess moisture to escape, bathtubs and other areas with excess humidity.

Foods most susceptible to mould-producing toxins include corn, wheat, oat, barley, cassava, pea nut, grapes. According to the Food and Agriculture Organization, it is estimated that between 20 and 25 per cent of the world’s food crops, mainly of plant origin, are affected annually in some way by mycotoxins.

Clinical symptoms of inhalation of molds

In general, the most commonly reported symptoms of inhalation of mold spores include: Eye, nose, and throat irritation, cough or congestion, aggravation of asthma, fatigue, headaches. Moulds can also exacerbate (make worse) the symptoms of allergies including wheezing, chest tightness, dyspnea (shortness of breath) as well as nasal congestion and eye irritation. People whose have just recently recovered from an illness or surgery are usually more susceptible to health problems from moulds.

Mould toxins are a big food safety issue

The WHO-International Agency for Research on Cancer has identified and labeled a mould toxin called Aflatoxin B1 as the most potent naturally occurring carcinogen known to man (WHO-IARC, 1993). Recent researches have revealed that eating food that contains this mold toxin (Aflatoxin B1) can cause birth defects, liver damage, nervous tissue damage and cancer. Also, Aflatoxin B1 can survive temperatures up to 1000c (Boiling point) without being destroyed.

Main source of exposure to mould toxins

“Ingestion of contaminated food or drink is the major source for exposure to Aflatoxins” says Timothy Philips, a member on the WHO-IARC on Aflatoxins and senior lecturer/ head of the toxicology department at the Texas A&M University. Philips also said, “We may not see ourselves physically consuming mycotoxins each day, but the reality is that in one way or the other, we are exposed to these mould toxins daily by ingesting food and other snacks that have been contaminated with toxins.”

For example, if mouldy wheat was used to produce flour and the flour is used to bake bread, cakes or biscuit, these items will be a source of mould toxins.

I will also love to advise that we try as much as we can to buy good tomatoes. Desist from buying the cheap soft marshy tomatoes called ‘esha’ in Yoruba language. Some of these tomatoes have moulds growing on them and are only rinsed prior to sale. However, rinsing may remove the mold, but it cannot get rid of all the mould toxins.

Outbreaks of illness due to mould toxins

Incidences of outbreak of mould toxin infection have occurred in Nigeria and some other parts of the world. In 1988, some primary school pupils died and this was traced to their consumption of mould–contaminated groundnut cake called ‘kulikuli’ in south western Nigeria.

From October 1997 through October 1998, 16 outbreaks of gastrointestinal illness associated with eating burritos (a type of Mexican snack) in Florida, Georgia, Illinois, Indiana, Kansas, North Dakota and Pennsylvania. All but one outbreak occurred in schools, most of the approximately 1700 persons affected were children.

In May 2004, an outbreak of jaundice was reported in Kenya. Preliminary laboratory testing of food collected from the affected area revealed high levels of Aflatoxin B1. Within three months, a total of 317 cases had been reported with 125 deaths recorded.

How dangerous can these mould toxins be?

Our immune system tries to detoxify and suppress the effect of mould toxins. Hence, a full side-effect may not be noticeably seen after an initial exposure. However, over a long period of receiving small doses, mould toxin levels can build up resulting in an increased risk of liver cancer. In addition to this, even at low doses especially in children, these toxins can decrease the absorption of nutrients like vitamin D, Selenium, Zinc and Iron, resulting in malnutrition and growth retardation.

Mycotoxins affect animal health

In addition to human health, animal health is also threatened by these toxins because mouldy grains that cannot be sold by farmers are usually feed to animals. Consequently, the Aflatoxin contamination in poor quality grain reduces animal productivity and endangers animal health.

For example, a case was reported in the United States of America in December 20, 2005 when one of the largest dog food producers recalled some of its products in 22 states after receiving reports that they caused death and illness. In a letter to thousands of its suppliers, the Chief Operating Officer of the Pet Food Company announced it found aflatoxin in products manufactured at their facility in Gaston, South Carolina.

Have a beautiful weekend.

To be concluded.