The Real Cause Behind 'Corn Poisoning': Mycotoxins
When people ask, 'can you get corn poisoning?', they are often unknowingly referring to mycotoxins. Mycotoxins are toxic chemicals produced by certain fungi (molds) that can contaminate agricultural crops like corn, both in the field and in storage. While many varieties of mold exist, some produce dangerous mycotoxins under specific environmental conditions, particularly warmth and high humidity. These toxins can penetrate deep into the food and are heat-stable, meaning they are not easily destroyed by cooking, freezing, or roasting.
The fungi responsible for mycotoxin contamination include Aspergillus and Fusarium species. Contamination can be exacerbated by factors such as drought stress, insect damage to kernels, and improper storage conditions that allow for moisture buildup. Outbreaks of mycotoxin poisoning in humans have been documented, particularly in regions where corn is a dietary staple and storage practices may be inadequate. The FDA in the U.S. and other international bodies regulate mycotoxin levels in food to protect consumers.
Notable Mycotoxins Found in Corn
There are several major mycotoxins associated with corn, each with different health implications.
- Aflatoxins: Produced by Aspergillus flavus, these are among the most dangerous mycotoxins. Long-term exposure is linked to liver damage and an increased risk of liver cancer. Improper storage and humid climates favor their development.
- Fumonisins: Found in corn with Fusarium ear rot, fumonisins have been linked to esophageal cancer in humans and can cause fatal brain damage in horses. The FDA has set advisory levels for fumonisins in corn intended for human consumption.
- Deoxynivalenol (DON) / Vomitoxin: This mycotoxin is associated with Gibberella ear rot and can cause vomiting, feed refusal, and weight loss, especially in swine. It is also known to suppress the immune system.
Other Health Risks Associated with Corn
While mycotoxins are the most serious risk, other health issues can also arise from consuming corn, though they are not typically what is meant by 'corn poisoning.'
- Bacterial Foodborne Illness: Contamination from bacteria can occur with any food product. Recalls have happened for frozen corn contaminated with bacteria like Listeria monocytogenes. Improper home-canning of low-acid foods such as corn can also create conditions for Clostridium botulinum to produce botulism toxins.
- Allergies and Intolerances: Some individuals may have a corn allergy, which can trigger symptoms from hives and swelling to severe anaphylaxis. A more common issue is corn intolerance or sensitivity, which can cause gastrointestinal symptoms like bloating, gas, and stomach pain due to the grain's high fiber content and certain carbohydrates.
Safe Handling and Storage: The Best Prevention Strategy
Preventing corn poisoning primarily involves avoiding exposure to mycotoxins and practicing general food safety. Here's a quick reference guide on how to handle corn safely.
| Handling Aspect | High-Risk Practices | Safe Practices |
|---|---|---|
| Inspection | Eating corn with visible mold, discoloration, or shriveled kernels. | Carefully inspect all corn for signs of mold, rot, or insect damage, and discard it if any are found. |
| Storage | Keeping corn in warm, humid conditions, which encourages mold growth. | Store corn in a cool, dry place. For fresh corn, refrigerate or freeze promptly. For long-term storage, ensure low moisture content. |
| Processing | Improperly home-canning corn without a pressure canner, risking botulism. | Always use a pressure canner for home-canned corn to eliminate the risk of botulism. |
| Sourcing | Purchasing from unreliable sources with unknown handling practices. | Buy corn and corn products from reputable retailers who adhere to federal food safety standards. |
The Takeaway
In conclusion, 'corn poisoning' is not a threat from consuming fresh, healthy corn. The danger lies in mycotoxins produced by molds that can grow on corn during storage or adverse growing conditions. Human consumption of contaminated corn can lead to serious health problems, including liver damage and cancer from aflatoxins. Other risks include bacterial foodborne illnesses and digestive issues related to intolerance or allergies. By practicing diligent inspection, ensuring proper storage, and following safe handling protocols, consumers can effectively protect themselves from these risks. For more in-depth information, consult the World Health Organization's factsheet on mycotoxins.
For more detailed information on mycotoxins and food safety, visit the World Health Organization's factsheet on mycotoxins.
