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Review Papers | Food Science | India | Volume 14 Issue 1, January 2025 | Popularity: 7.3 / 10
Detection and Control of Mycotoxins in Food Products: Current Trends and Challenges
Urwashi Maurya A.
Abstract: Mycotoxins, the invisible yet potent toxins produced by fungi like Aspergillus, Fusarium, and Penicillium, represent a serious threat to food safety worldwide (Adebayo - Tayo & Adekunle, 2018). These microscopic contaminants silently infiltrate grains, fruits, nuts, and dairy, wreaking havoc on both human and animal health, with long - term consequences such as cancer, liver damage, and immune suppression (Fakhruddin & Syed, 2019). The economic impact is equally devastating, affecting crop yields, livestock health, and trade (Zhao & Zhang, 2020). This review explores the diverse types of mycotoxins, from carcinogenic aflatoxins to hormone - disrupting zearalenone, and examines the latest detection technologies from traditional chromatography to cutting - edge biosensors (Al - Taher & Sweeney, 2020). It also delves into control strategies, from pre - harvest crop management to innovative biological interventions. As challenges persist in ensuring food safety, the article highlights emerging solutions driven by AI, nanotechnology, and molecular methods, offering hope for a future where food safety is no longer a risk but a global standard (Zhu & Wang, 2021).
Keywords: Mycotoxins, Food safety, Fungal contamination, Aflatoxins, Ochratoxins, Fumonisins, Zearalenone, Trichothecenes, Patulin, Detection methods, Chromatography, ELISA, Biosensors, Nanotechnology, Molecular techniques, Crop management, Food storage, Biological control, Enzymatic detoxification, AI in food safety, Regulatory frameworks, Pre - harvest strategies, Post - harvest strategies, Global food trade, Emerging technologies in food safety
Edition: Volume 14 Issue 1, January 2025
Pages: 298 - 301
DOI: https://www.doi.org/10.21275/SR25106195958
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