Molds, mushrooms, and yeasts – prevalent in all locales from the cracks of a sidewalk, in the forest, and sometimes even your refrigerator. At times, fungi have wonderful uses including yeasts for brewing beer or wine to the gastronomic delight of the rare white truffle. At other times, certain fungi will produce a substance toxic to living beings called Mycotoxins. Recently, research has found certain Mycotoxins (micro-pollution) originating from fungal outbreaks in food-crop fields will enter waterways through irrigation run-off, as noted in a review in Science Daily.
While some toxins in this family may weaken the immune system or act as an allergen, other toxins have no evident effect on humans. This study showed increased quantities of such micro-pollution in Swiss rivers, and indicated “a need for stronger monitoring and control of these overlooked micropollutants.” The report “Fusarium Mycotoxins: Overlooked Aquatic Micropollutants?” will be released on February 13, 2008 in the ACS’ Journal of Agricultural and Food Chemistry.
By the way, this post reminds me of a favorite joke:
Why did the algae and and the fungus get married?
Well… they took a lichen to each other.