A review of recent innovative strategies for controlling mycotoxins in foods

• Published in: Food control Vol. 144; p. 109350
• Main Authors: Hamad, Gamal M., Mehany, Taha, Simal-Gandara, Jesus, Abou-Alella, Sarah, Esua, Okon J., Abdel-Wahhab, Mosaad A., Hafez, Elsayed E.
• Format: Journal Article
• Language: English
• Published: 01.02.2023
• Subjects: adsorption; aflatoxins; Alternaria; Aspergillus; carcinogenicity; cell membranes; commercialization; cost effectiveness; decontamination; deoxynivalenol; flavonoids; food safety; fumonisins; fungi; Fusarium; hepatotoxicity; magnetism; nanoparticles; nephrotoxicity; neurotoxicity; nonthermal processing; ochratoxins; patulin; Penicillium; polyphenols; teratogenicity; zearalenone

Mycotoxin contamination of foods from mycotoxigenic fungi such as Aspergillus, Alternaria, Fusarium and Penicillium spp. is a significant threat to food safety and quality. Aflatoxins, ochratoxins, fumonisins, deoxynivalenol, zearalenone, trichothecenes and patulin have been demonstrated to show imm...