Journal
FOOD REVIEWS INTERNATIONAL
Volume 38, Issue -, Pages 193-224Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2020.1858858
Keywords
Mycotoxins; fungi; health; detoxification; food safety
Categories
Funding
- Halal Research Center of IRI, Food and Drug Administration, Tehran, Iran
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To prevent and control mycotoxins, a combination of strategies including environmental control, good agricultural and manufacturing practices, suitable storage conditions, proper quality assurance programs, and bio-safe post-harvest detoxifying methods is needed. The most effective methods are those carried out before the fungal infestation and mycotoxin production on the plant.
Mycotoxins are secondary metabolites present in agricultural commodities and produced by certain fungi with adverse acute and chronic effects such as genotoxicity and carcinogenicity on humans and animals. This review has focused on strategies to inhibit toxigenic fungal growth and reduce mycotoxin production to maximize consumer safety. Strategies for mycotoxin prevention and control are not expected to be achieved by a single treatment but from a combination of appropriate environmental control, good agricultural and manufacturing practices, suitable storage conditions, proper quality assurance programs, and bio-safe post-harvest detoxifying methods. The most effective methods are those carried out before the fungal infestation and mycotoxin production on the plant.
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