Perspective
A summary of current cutting-edge methods for reducing mycotoxins in food
Author(s): Vishnu Vardhan*
Food safety and quality are seriously threatened by mycotoxin contamination from mycotoxigenic fungi such Aspergillus, Alternaria, Fusarium, and Penicillium species. It has been shown that the immunological toxicity, carcinogenicity, nephrotoxicity, hepatotoxicity, neurotoxicity, and teratogenicity activities of the aflatoxins, ochratoxins, fumonisins, deoxynivalenol, zearalenone, trichothecenes, and patulin in humans and animals. While standard chemical, biological, and physical approaches can be used for detoxification after contamination, the implementation of precursor programmes such HACCP-based protocols can reduce mycotoxin contamination. However, the constraints and growing fungal resistance associated with conventional methods force the development of novel approaches for quick eradication with minimal processing time and impact on quality. This review assessed recent novel a.. Read More»
DOI:
10.37532/puljfdr.22.6(6).1-2
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