Alternaria toxins are mycotoxins that can occur in food. More than 70 different Alternaria toxins have been identified so far. The best-known Alternaria toxins are alternariol (AOH), alternariol monomethyl ether (AME), altertoxins (ALT), tentoxin (TEN) and tenuazonic acid (TeA). The GBA Group has detected Alternaria toxins in samples of peppers, cereals, tomatoes, strawberries and potatoes.
Several hazardous characteristics (carcinogenic, teratogenic, fetotoxic, cytotoxic) have been identified in laboratory studies. An exposure assessment by the European Food Safety Authority (EFSA) has found that AOH, AME and TeA exceed the toxicologically relevant limit in food.