“…Common mycotoxins in these foods include aflatoxin B1 (AFB1), aflatoxin M1 (AFM1), fumonisin B1 (FB1), ochratoxin A (OTA), zearalenone (ZEN), patulin (PAT), and T‐2 toxin (Deng et al., 2021; Hanvi et al., 2021; Iqbal et al., 2021; Li et al., 2021a; Ndaw et al., 2021; Zhang et al., 2021). Mycotoxins can be genotoxic, neurotoxic, nephrotoxic, cytotoxic and can have reproductive toxicity (Ezdini et al., 2020; Higazy et al., 2021; Li et al., 2021b; Ngolong Ngea et al., 2020; Rushing & Selim, 2019; Wei et al., 2020a; Yang et al., 2018; Yi et al., 2021; Zhang et al., 2020a). Mycotoxins can cause disease including cancer (Wu et al., 2021bc), neural tube defects (Sheik Abdul & Marnewick, 2020), chronic tubulointerstitial kidney (Tao et al., 2018), and cardiovascular diseases (Li et al., 2020a) and lead to huge economic losses.…”