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<p>Mycotoxins are toxic secondary metabolites produced by diverse fungi that contaminate a wide variety of food commodities, posing a significant threat to human health. This review emphasizes the comparative evaluation of emerging non-thermal and biological decontamination technologies in terms of efficacy, safety, and scalability. The presence of mycotoxins in food is a global concern, as a diverse array of fungal species can produce various types of mycotoxins. The most prevalent mycotoxins in food include aflatoxins, ochratoxins, fumonisins, patulin, zearalenone, trichothecenes, and <i>Alternaria</i> toxins. Numerous food products are susceptible to contamination by these mycotoxins, including cereals, nuts, fruits, vegetables, and even spices, posing a serious threat to public health. The incidence of mycotoxin contamination in food was found to vary based on the type of food commodity, geographic region, and storage conditions. To ensure food safety and reduce the&#xa0;risk of mycotoxin exposure, various decontamination methods, including physical treatments, chemical treatments, and biological control strategies, have been developed to lower food’s mycotoxin levels. These methods have shown varying degrees of effectiveness in eliminating or reducing mycotoxins in contaminated food. In conclusion,&#xa0;the prevalence&#xa0;of mycotoxins in food poses a serious threat to public health and food safety. Continued research and innovation in decontamination methods are essential to mitigate the risks posed by mycotoxin contamination and guarantee consumers’ food product safety.</p>

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Decontamination Approaches for Controlling Mycotoxins in Foods: A Review

  • 期刊论文

  • 发表日期：

    2026年7月14日

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  • Marwa A. Younos

摘要

Mycotoxins are toxic secondary metabolites produced by diverse fungi that contaminate a wide variety of food commodities, posing a significant threat to human health. This review emphasizes the comparative evaluation of emerging non-thermal and biological decontamination technologies in terms of efficacy, safety, and scalability. The presence of mycotoxins in food is a global concern, as a diverse array of fungal species can produce various types of mycotoxins. The most prevalent mycotoxins in food include aflatoxins, ochratoxins, fumonisins, patulin, zearalenone, trichothecenes, and Alternaria toxins. Numerous food products are susceptible to contamination by these mycotoxins, including cereals, nuts, fruits, vegetables, and even spices, posing a serious threat to public health. The incidence of mycotoxin contamination in food was found to vary based on the type of food commodity, geographic region, and storage conditions. To ensure food safety and reduce the risk of mycotoxin exposure, various decontamination methods, including physical treatments, chemical treatments, and biological control strategies, have been developed to lower food’s mycotoxin levels. These methods have shown varying degrees of effectiveness in eliminating or reducing mycotoxins in contaminated food. In conclusion, the prevalence of mycotoxins in food poses a serious threat to public health and food safety. Continued research and innovation in decontamination methods are essential to mitigate the risks posed by mycotoxin contamination and guarantee consumers’ food product safety.