Food chain vulnerable to fungal toxins

Rising temperatures are increasing exposure to harmful mycotoxins. This is stated in a briefing by the European Environment Agency (EEA). These toxins, produced by fungi on crops such as wheat and maize, pose a risk to both humans and animals — and therefore to the entire food chain.

Health risks and chain impact

Mycotoxins can disrupt hormones, weaken the immune system and cause damage to the liver and kidneys. They are also carcinogenic. The toxin deoxynivalenol (DON), commonly found in wheat, maize and barley, is present at harmful levels in 14% of European adults, according to the HBM4EU biomonitoring project.

Vulnerable groups include young children, pregnant women and people working in agriculture or food processing. Mycotoxins are difficult to detect; they are odourless, tasteless and often remain present even after washing or cooking. Exposure can also occur through drinking water, skin contact or inhalation.

Climate change as a driving force

According to the EEA, rising temperatures and increased humidity are accelerating fungal growth. Extreme weather events, such as prolonged droughts or heavy rainfall, also make crops more susceptible to infection. This can lead to higher contamination levels, reduced yields and economic losses.

In addition, the increased use of fungicides may contribute to resistant fungal strains over time — with potential health risks for humans.

European approach through One Health

The EU advocates an integrated approach that considers human, animal and environmental health as interconnected. This includes improved monitoring, resistant crop varieties, biological control methods and enhanced agricultural practices such as crop rotation and soil regeneration. Predictive models can also help identify risks in time.

Eea.europa.eu