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Rising temperatures and changing weather patterns linked to climate change are contributing to higher exposure levels of mycotoxins, harmful toxins found in food and crops, according to a recent European Environment Agency (EEA) briefing.

Growing Health Risks from Mycotoxins

Mycotoxins, naturally occurring toxins produced by fungi, can cause severe health problems in humans. They are known to disrupt hormones, weaken the immune system, and damage organs such as the liver and kidneys. In some cases, they can even increase the risk of cancer and miscarriage, and harm unborn children.

Certain groups are particularly vulnerable to mycotoxin exposure. Infants, young children, and pregnant women are at greater risk due to their higher food intake relative to body weight. Workers in the agricultural, food, and feed sectors are also more likely to encounter these toxins. According to the European chemical human biomonitoring project (HBM4EU), 14% of the adult population in Europe is exposed to the mycotoxin deoxynivalenol (DON) at levels that are harmful to human health. DON is commonly found in wheat, maize, and barley, which are staples in temperate regions.

Mycotoxins are typically ingested through contaminated food, particularly grains and cereals, and their products, such as bread and pasta. Washing and cooking food does not always eliminate these toxins, as the fungi producing them are often invisible and undetectable by taste or smell. Additionally, people can be exposed through contaminated water sources, as well as through inhalation or skin contact, especially in agricultural settings.

Climate Change Fuels Mycotoxin Spread

As the climate warms, the spread of mycotoxins is expected to increase. The European Environment Agency highlights those rising temperatures, along with more frequent flooding, precipitation, and soil erosion, contribute to conditions that support fungal growth. This can lead to higher contamination levels in crops and greater risk of exposure.

Extreme weather events, such as heavy rainfall and prolonged droughts, can put stress on plants, making them more susceptible to fungal infections. Crops like maize are particularly vulnerable. Beyond health concerns, these fungal outbreaks can lead to lower crop yields, resulting in significant economic losses for farmers. Furthermore, increased fungal infections may prompt farmers to use more fungicides, which could, in turn, raise concerns about antifungal resistance—a growing problem for both human and animal health.