What do some moulds produce?

• A. Bacteria
• B. Mycotoxins
• C. Viruses
• D. Allergens

Answer: (B)

Moulds can produce toxic chemical compounds called mycotoxins. These toxins are created by some mould species during growth and can contaminate foods, often remaining active despite cooking, which means they pose a real health risk even after the food is heated. In HACCP terms, this represents a chemical hazard arising from microbial activity, so prevention focuses on stopping mould growth by controlling moisture, temperature, storage conditions, and sanitation, and by removing contaminated products promptly. While moulds are fungi and not bacteria or viruses, they can also release spores that trigger allergic reactions, but the specific hazard described here is the production of mycotoxins.