Tenuazonic acid

A mycotoxin produced mainly by Alternaria alternata growing on foods such as fruits, vegetables, and cereals. Tenuazonic acid — a tetramic acid derivative — is among the most frequently detected Alternaria toxins in tomato products, grains, and fruit juices, typically arising when produce is damaged or stored under conditions favouring mould growth. Toxicological concern centres on its acute toxicity and potential chronic effects, and regulators have set indicative levels for Alternaria toxins in certain foods as data accumulate. Control follows good agricultural and storage practice: sound raw materials, rapid processing, and rejection of visibly mouldy lots.