Food Microbes, Quality and Fermentation

Owusu‐Apenten, Richard; Vieira, Ernest

doi:10.1007/978-3-030-65433-7_7

Cited by 1 publication

(1 citation statement)

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“…The FAO/WHO estimates that roughly 25% of global grain production exceeds permissible mycotoxin levels, leading to an annual loss of about 1 billion tons of grains and flour. Studies in Europe and the US highlight widespread mycotoxin presence, with significant economic impacts [ 67 , 68 ].…”

Section: Prevalence Of Mycotoxins In Food and Feedmentioning

confidence: 99%

Comprehensive Review of Aflatoxin and Ochratoxin A Dynamics: Emergence, Toxicological Impact, and Advanced Control Strategies

Nazareth,

Soriano Pérez,

Luz

et al. 2024

Foods

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Filamentous fungi exhibit remarkable adaptability to diverse substrates and can synthesize a plethora of secondary metabolites. These metabolites, produced in response to environmental stimuli, not only confer selective advantages but also encompass potentially deleterious mycotoxins. Mycotoxins, exemplified by those originating from Alternaria, Aspergillus, Penicillium, and Fusarium species, represent challenging hazards to both human and animal health, thus warranting stringent regulatory control. Despite regulatory frameworks, mycotoxin contamination remains a pressing global challenge, particularly within cereal-based matrices and their derived by-products, integral components of animal diets. Strategies aimed at mitigating mycotoxin contamination encompass multifaceted approaches, including biological control modalities, detoxification procedures, and innovative interventions like essential oils. However, hurdles persist, underscoring the imperative for innovative interventions. This review elucidated the prevalence, health ramifications, regulatory paradigms, and evolving preventive strategies about two prominent mycotoxins, aflatoxins and ochratoxin A. Furthermore, it explored the emergence of new fungal species, and biocontrol methods using lactic acid bacteria and essential mustard oil, emphasizing their efficacy in mitigating fungal spoilage and mycotoxin production. Through an integrative examination of these facets, this review endeavored to furnish a comprehensive understanding of the multifaceted challenges posed by mycotoxin contamination and the emergent strategies poised to ameliorate its impact on food and feed safety.

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Section: Prevalence Of Mycotoxins In Food and Feedmentioning

confidence: 99%