Mycotoxin is a toxin produced by an organism of the fungus kingdom, which includes mushrooms, molds and yeasts.  Fungi are found almost everywhere in extremely small quantities because of their spores. They consume organic matter wherever humidity and temperature are sufficient. Temperatures ranging from 86º F - 110º F, relative humidity ranging 62 percent to 99 percent, and kernel moisture ranging from13 percent to 20 percent support the development of mycotoxins.

 

The two primary mycotoxins affecting corn are Aflatoxin and Fumonisin.

 

Aflatoxin is produced by the Aspergillus family of molds and is most prevalent in corn, cotton, peanuts and tree nuts. Fungus growth can continue in storage under certain environmental conditions. Aflatoxin can be caused by several vectors, but is most commonly related to drought-stressed corn followed by periods of high humidity.  Aflatoxin more commonly occurs in southern states.

 

Fumonisin is produced by the Fusarium family of molds, similar to Fusarium Ear Rot.  Fumonisin is highly toxic to some species, especially horses.

 

Other mycotoxins, such as Citrinin, Cyclopiazonic acid, Penicillic acid, Deoxynivalenol (DON or vomitoxin), Ochratoxin A, Zearalenone, and Trichothecenes (T-2) may also affect corn.

 

This section provides information on FDA guidelines for acceptable mycotoxin levels for feed, and links to more information on this subject.