Recent advances on formation, transformation, occurrence, and analytical strategy of modified mycotoxins in cereals and their products

Modified mycotoxins in cereals and their products are formed by plant, microorganism, and the other physical/ chemical approaches during processing, which could pose a serious threat to food safety worldwide. The transformation between modified and free mycotoxins during cereal processing could occur, which could further cause the uncertainty of mycotoxin exposure and risk. Most of the current reports about the occurrence of modified mycotoxins focus on the modified DON, ZEN and T-2 toxin, while the data about other modified mycotoxins (e.g., modified OTA and FB1) in cereals are still scarce. Structural changes of modified mycotoxins affect the physicochemical properties, which caused that the direct and indirect methods need to be further improve to detect modified mycotoxins. This review focuses on updates in formation, transformation, occurrence and analytical strategy for modified mycotoxins. Overall, this review is significant for perfecting risk assessment of modified mycotoxins.

Automated summary

Modified mycotoxins in cereals and their products, formed through various processes, can seriously threaten global food safety. The transformation between modified and free mycotoxins during cereal processing can lead to uncertainty in mycotoxin exposure and risk. While there is abundant data on some modified mycotoxins (e.g., modified DON, ZEN, T-2 toxin), information on other modified mycotoxins (e.g., modified OTA and FB1) in cereals is limited. Improved methods are required to detect modified mycotoxins due to their structural changes. This review provides updates on the formation, transformation, occurrence, and analytical strategy of modified mycotoxins, and is significant for enhancing the risk assessment of these toxins.