In addition to aflatoxin, which other mycotoxins might inspectors check for?

Inspectors in the field of peanut safety focus on various mycotoxins, which are naturally occurring toxins produced by certain molds. Among these, aflatoxin is one of the more well-known, primarily due to its toxicological impact and legal limits established in food safety regulations. However, there are several other mycotoxins that are also critical to monitor.

The correct response highlights ochratoxin and fumonisins as significant mycotoxins that inspectors might check for alongside aflatoxin. Ochratoxin is produced by molds like Aspergillus and Penicillium and can contaminate a variety of food products, potentially causing kidney damage and posing other health risks. Fumonisins, primarily produced by Fusarium species, are primarily associated with corn but can also appear in nuts and seeds. They are linked to various health issues, including problems in the liver and esophagus.

In understanding the other choices, mycotoxins B and C are not commonly recognized or significant in the context of peanut inspections. Deoxynivalenol and T-2 toxin are indeed important mycotoxins, primarily related to grains, and though they could be relevant, they are not as prevalent in peanuts compared to ochratoxin and fum