Mycotoxin challenges in maize production and possible control methods in the 21st century

This article summarizes the main mycotoxins in maize, the problems they cause for human and animal health, and possible methods for their control in the 21st century. Maize is a staple food worldwide, and its mycotoxins come from Aspergillus, Fusarium and Penicillium moulds. Aflatoxins are prevalent in food, but they are toxic and dangerous. Human exposure to aflatoxins, their effects, and their presence in maize tortillas, maize breakfast products, and popcorn are described. The International Agency for Research on Cancer classifies aflatoxins as proven human carcinogens (Group 1). All the other mycotoxins are in the lower category of 'probable carcinogens'. Other mycotoxins in maize described here include fumonisins, zearalenone, trichothecenes (DON, DAS, T-2 and HT-2), ochratoxin A, and patulin. Mycotoxin control methods include agricultural measures as well as the development of maize types that are resistant to aflatoxins and fumonisins. A biocontrol approach from Africa that protects maize crops from aflatoxin contamination using atoxigenic Aspergillus fungi is explained. Other aflatoxin and fumonisin control methods are lime treatment (nixtamalization), microwave heating, and maize germ, aluminosilicate and glucomannan treatments. There are many chemical, biochemical, molecular and adduct-based mycotoxin control methods, but they are not used on contaminated maize.

Automated summary

The article summarizes the main mycotoxins in maize, their impact on human and animal health, and possible control methods in the 21st century. It discusses the prevalence of aflatoxins, their toxic effects, and describes other mycotoxins found in maize. Various control methods are outlined, including agricultural measures and the development of resistant maize types.