Tag: Grain contamination

According to the Food and Agriculture Organization (FAO), up to 25% of the world's food crops may be contaminated with mycotoxins, highlighting a widespread and serious public health concern. If you have ever wondered which grains are highest in mycotoxins, understanding the specific risks associated with certain cereals is a critical step toward protecting your health.

Historically, severe epidemics of a deadly ailment known as 'St. Anthony's Fire' affected thousands of people in Europe during the Middle Ages, with the cause ultimately traced to ergot. This fungal growth, which develops on cereal grains like rye, contains potent toxic alkaloids, confirming unequivocally that ergot is poisonous.

According to food safety experts, consuming moldy food, particularly soft and moist items like rice, is a significant health risk. So, can I eat rice with a little mold? The consensus is a firm no, as the visible mold is often just the tip of a much deeper contamination problem that can harbor dangerous toxins.

According to the World Health Organization, 60–80% of food crops globally are estimated to be contaminated with mycotoxins. This includes sorghum, a versatile gluten-free grain that can be susceptible to mycotoxin-producing fungi during its growth, harvest, and storage phases.