Occurrence of Mycotoxins in Foods: Unraveling the Knowledge Gaps on Their Persistence in Food Production Systems

In this review, the intricate issue about the occurrence levels of mycotoxins in foods is discussed aiming to underline the main knowledge gaps on the persistence of these toxicants in the food production system. Mycotoxins have been a key challenge to the food industry, economic growth, and consumers' health. Despite a breadth of studies over the past decades, the persistence of mycotoxins in foods remain an overlooked concern that urges exploration. Therefore, we aimed to concisely underline the matter and provide possible biochemical and metabolic details that can be relevant to the food sector and overall public health. We also stress the application of computational modeling, high-throughput omics, and high-resolution imaging approaches, which can provide insights into the structural and physicochemical characteristics and the metabolic activities which occur in a stored cereal grain's embryo and endosperm and their relationship with storage fungi and mycotoxins on a cellular level. In addition, there is a need for extensive collaborative network and funding, which will play a key role in finding effective solutions against the persistence of mycotoxins at the genetic and molecular to metabolic levels in the food system.

Automated summary

This review discusses the occurrence levels of mycotoxins in foods and emphasizes the main knowledge gaps on their persistence in the food production system. The article highlights the need for exploring the biochemical and metabolic details relevant to the food sector and public health, and suggests the application of computational modeling and advanced imaging approaches for understanding the relationship between storage fungi, mycotoxins, and stored cereal grains. It also emphasizes the importance of collaborative networks and funding to find effective solutions against mycotoxin persistence in the food system.