A review of recent innovative strategies for controlling mycotoxins in foods

Abstract

Mycotoxin contamination of foods from mycotoxigenic fungi such as Aspergillus, Alternaria, Fusarium and Penicillium spp. is a significant threat to food safety and quality. Aflatoxins, ochratoxins, fumonisins, deoxynivalenol, zearalenone, trichothecenes and patulin have been demonstrated to show immune toxicity, carcinogenicity, nephrotoxicity, hepatotoxicity, neurotoxicity and teratogenicity activities in humans and animals. Implementation of the prerequisite programs like the HACCP-based procedures can reduce mycotoxin contamination, while conventional chemical, biological and physical methods can be employed for detoxification after contamination. But the increasing fungal resistance and challenges associated with the conventional systems necessitate the development of innovative strate