关键词: 食品安全, 真菌毒素, 毒性机制, 科普

Abstract: Fungi (molds) are ubiquitously distributed in nature. The nutritional components in foodstuffs, including carbohydrates, moisture, minerals, and vitamins, create favorable conditions for microbial proliferation. Virtually all food products are susceptible to fungal contamination. When visible mold colonies appear on food items (e.g., cereals, nuts, bread), their safety becomes severely compromised. During growth and reproduction, fungi produce mycotoxins that significantly jeopardize food quality and safety, potentially causing various health disorders such as neurological and endocrine dysfunction, hepatorenal damage, reproductive abnormalities, immunosuppression, as well as carcinogenic and teratogenic effects. Nevertheless, prevailing public misconceptions and improper handling practices regarding mold-contaminated foods persist in daily life, posing substantial health risks. This article systematically examines the chemical structures and toxicological mechanisms of common mycotoxins derived from spoiled foods, along with national safety standards for permissible limits, analytical methodologies, contamination control protocols, and detoxification approaches. Furthermore, it elucidates the fundamental distinctions between controlled fermentation products and naturally mold-contaminated foods, while providing evidence-based dietary recommendations to enhance public awareness of food safety, rectify erroneous perceptions about moldy foods, and foster healthier lifestyle practices.

Key words: Food safety, Mycotoxins, Toxicological mechanisms, Public science education