Determination of Mycotoxins in Food: A Review of Bioanalytical to Analytical Methods

This review highlights methods for the detection of the main mycotoxins: aflatoxins, fumonisins, ochratoxin, patulin, trichothecene, zearalenone, citrinin. Detection methods such as competitive or noncompetitive immunoassays, different biosensors, and the use of optoelectronics devices to miniaturize the equipment in a portable way, are described. The importance of spectroscopic techniques are underlined and the maxima permissible by various committees are indicated.