Review of Mycotoxin Detection and Control for Food Safety

Background: Mycotoxins are fungus secondary metabolites that are continually infecting cereals, nuts, and feed, which is an acute food safety problem. They are chemically stable and ubiquitously present everywhere, so efficient detection and control strategies are needed. Objective: The current update provides an overview of recent progress (۲۰۱۹–۲۰۲۵) on the occurrence, toxicological effects, detection, processing impacts, and control of major mycotoxins. Methods: PubMed, Scopus, and ScienceDirect were searched using keywords such as mycotoxins, aflatoxins, ochratoxin, fumonisins, zearalenone, deoxynivalenol, detection, detoxification, and control for peer-reviewed articles and FAO/WHO reports published between ۲۰۱۹ to the present. Results and Discussion: Major mycotoxins like aflatoxins, ochratoxin A, fumonisins, zearalenone, and deoxynivalenol are still widely prevalent. LC–MS/MS and Ultra-High-Performance Liquid Chromatography (UHPLC) are the standard methods for analysis, while ELISA and rapid tests can facilitate mass screening. Treatment measures such as cold plasma, ozone fumigation, and microwave processing have high reduction efficiencies. Preventive measures and adsorbents remain important additional strategies. Conclusion: Advanced detection and innovative mitigation strategies must be incorporated to reduce mycotoxin exposure and advance food safety.

کلیدواژه ها:

Mycotoxins ، Aflatoxins ، Detection ، Food safety ، Control strategies