Which food group is primarily affected by mycotoxin contamination?

Mycotoxin contamination predominantly affects nuts and grains because these food groups are particularly susceptible to mold growth during various stages of production, from farming to storage. Mycotoxins are toxic compounds produced by specific molds, which can develop under certain environmental conditions such as humidity and temperature.

Grains like corn and wheat, as well as nuts such as peanuts and tree nuts, can harbor these molds, and thus, they pose a higher risk for mycotoxin exposure. In many cases, mycotoxins can remain stable and toxic even after the food has been processed, representing a significant concern for food safety.

In contrast, while seafood, fruits, and processed meats can have their own unique hazards, they are not primarily associated with mycotoxin contamination. The conditions that lead to the production of mycotoxins are more directly linked to the way nuts and grains are handled and stored post-harvest, making them the food groups most impacted by this issue.