Fungal poisoning - symptoms and treatment of poisoning

Poisoning is not caused by the fungi themselves, but by their metabolites, known as mycotoxins. The primary source of human exposure to these compounds is food, both plant- and animal-derived. However, food is not the sole source. Fungal spores are also present in the atmosphere. Exposure to mold allergens can lead to sinusitis, bronchial asthma, and even pulmonary diseases. Mycotoxins can also induce acute or chronic poisoning. Thus far, no cases of acute poisoning have been reported in Poland. The risk arises from the long-term accumulation of small doses of mycotoxins in the body. There is concern that these substances may exhibit pleiotropic effects, affecting various organs and systems, including the kidneys, liver, gastrointestinal tract, and immune system. Some are potentially strong carcinogens and mutagens. Their cytotoxic, neurotoxic, and teratogenic effects are also recognized. It is essential to avoid consuming food with visible mold, as mycotoxins have the ability to migrate, meaning that even after removing visible mold, there remains a risk of poisoning.

There are no distinctive, characteristic symptoms of mold poisoning. However, a general weakening of the body may occur due to the immunosuppressive effect of fungal toxins, which impair the immune system. Certain substances produced by mold can lead to nausea, vomiting, and digestive disturbances.

Currently, there is no effective method to eliminate mold or mycotoxins from the body. Pharmacological treatments, including antibiotics, do not yield satisfactory results. The most effective approach remains prevention of poisoning. We cannot control mold contamination of raw materials during cultivation, harvesting, storage, and transportation. However, we can manage the storage conditions of purchased products. Follow the manufacturer's storage recommendations and maintain cleanliness in food storage areas. Do not forget to regularly clean the refrigerator, as food residues create ideal conditions for mold growth. If you notice any irregularities on the product, do not consume it, even after removing visible mold. Due to the widespread presence of mold in food and associated mycotoxins, this threat should not be underestimated. Monitor the freshness of consumed products, store them under appropriate conditions, and refrain from consuming them if any abnormalities are detected.