T-2/HT-2 Toxin

T-2/HT-2 Toxin

T-2 and HT-2 are types of mycotoxins produced by certain species of Fusarium fungi, including Fusarium sporotrichioides and Fusarium poae. These mycotoxins can contaminate various crops, including grains such as wheat, barley, oats, and corn.

T-2 and HT-2 are known to be toxic to humans and animals and can cause a range of health problems, including vomiting, diarrhea, skin irritation, and damage to the immune system. Long-term exposure to these mycotoxins has also been linked to cancer and reproductive problems.

Exposure to T-2 and HT-2 can occur through ingestion of contaminated food or through inhalation of dust during crop harvesting and processing. The World Health Organization (WHO) has established guidelines for maximum allowable levels of T-2 and HT-2 in food products to protect public health. Regular monitoring and testing of food products for T-2 and HT-2 contamination is important to ensure food safety and prevent health problems associated with exposure to these toxins. Strategies such as proper crop storage, management, and prevention of fungal growth can help reduce the risk of T-2 and HT-2 contamination in food products.