Toxins in food can originate from various sources. Naturally occurring toxins include those produced by plants, animals, fungi, and microorganisms. For example, certain mycotoxins are produced by molds that grow on agricultural products like grains and nuts. Some plants also contain natural defense chemicals, such as cyanogenic glycosides in cassava. Additionally, food can be contaminated with environmental pollutants, such as heavy metals like lead, mercury, and cadmium, which can accumulate in the food chain.
