Skip to main content
SpringerLink
Log in

Mycotoxins and Toxic Fungus in Food: Prevention and Sustainable Management Techniques

  • Chapter
  • First Online:
Sustainable Food Systems (Volume II)

Part of the book series: World Sustainability Series ((WSUSE))

  • 154 Accesses

Abstract

Most of the mycotoxin contamination of foods is caused by a few of the prevalent mycotoxigenic fungus such, Aspergillus, Alternaria, Fusarium, and Penicillium spp. They seriously jeopardise the quality and safety of food. Due to their toxicity, aflatoxins, ochratoxins, fumonisins, and other mycotoxins are known to raise questions about food safety. Many serious health problems such as carcinogenicity, toxicity, nephrotoxicity, neurotoxicity, hepatotoxicity and many more are associated with these toxins in both humans and animals. The risk of fungal growth and mycotoxin production is further increased by the environmental conditions like high temperature and humidity. Other factors such as pH, fungal strain, and substrates also affect the fungal contaminations and productions of mycotoxins in food. The mycotoxin contamination is controlled by an integrated approach that initiates in the field preceding the planting and continues throughout the food chain. Adoption of the good practices such as good harvest practices, suitable drying measures and safe storage practices help minimize contamination at every step in order to deliver the safe products. Since mycotoxin compounds are extremely persistent, contamination in food is unavoidable. However, there are a number of physical, chemical, and biological strategies that can be used to help reduce contamination. In addition to ensuring that the standards are upheld, the regulations serve to keep food markets free from highly contaminated products. Following control management measures to prevent mycotoxigenic fungus from contaminating food and feed is crucial for ensuring food safety.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 189.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD 249.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Aasa AO, Njobeh PB, Fru FF (2022) Incidence of filamentous fungi in some food commodities from Ivory Coast. J Agric Food Res 8:1–9

    Google Scholar 

  • Abass AB, Awoyale W, Sulyok M, Alamu EO (2017) Occurrence of regulated mycotoxins and other microbial metabolites in dried cassava products from Nigeria. ISO 4(9):207

    Google Scholar 

  • Abd-Elsalam KA and Rai M (2020) An introduction to nanomycotoxicology. In: Rai, M and Abd-Elsalam KA (eds.) Nanomycotoxicology. 9 CUP 1–7

    Google Scholar 

  • Abd-Elsalam KA, Hashim AF, Alghuthaymi MA and Said-Galiev E (2017) Nanobiotechnological strategies for toxigenic fungi and mycotoxin control. 8:337–364

    Google Scholar 

  • Abiala MA, Ezekiel CN, Chukwura NI, Odebode AC (2011) Toxigenic Aspergillus section Flavi and aflatoxins in dried yam chips in Oyo State, Nigeria. Academia Arena 3(5):42–49

    Google Scholar 

  • Adebo OA, Molelekoa T, Makhuvele R, Adebiyi JA, Oyedeji AB, Gbashi S et al (2021) A review on novel non-thermal food processing techniques for mycotoxin reduction. Int J Food Sci Technol 56(1):13–27

    Article  CAS  Google Scholar 

  • Adedeji BS, Ezeokoli OT, Ezekiel N, Obadina AO, Somorin YM, Sulyok M, Adeleke RA, Warth B, Nwangburuka CC, Omemu AM, Oyewole OB, Krska R (2017) Bacterial species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria. Int J Food Microbiol 258:73–80

    Article  CAS  PubMed  Google Scholar 

  • Adetunji MC, Ezeokoli OT, Ngoma L, Mwanza M (2020) Phylogenetic diversity and prevalence of mycoflora in ready-to-eat supermarket and roadside-vended peanuts. Mycologia 113:1–11

    Article  PubMed  Google Scholar 

  • Adjovi YCS, Tiko G, Gnonlonfin BG, Sanni A (2019) Morphologic and molecular characterization of Aspergillus flavus isolated from smoked, fermented and dried fishes sold in main markets of Cotonou (Benin). Int J Food Microbiol 5:131

    Google Scholar 

  • Afum C, Cudjoe L, Hills J, Hunt R, Padilla LA, Elmore S, Afriye A, Opare-Sem O, Philips T, Jolly PE (2016) Association between aflatoxin M1 and liver disease in HBV/HCV infected persons in Ghana. Int J Env Res Pub He 13:377

    Article  Google Scholar 

  • Ahene RE, Odamtten GT, Owusu E (2011) Fungal and bacterial contaminants of six spices and spice products in Ghana. Afr j Environ Sci Technol 5:633–640

    Google Scholar 

  • Ahmed OS, Tardif C, Rouger C, Atanasova V, Richard-Forget F and Waffo-Teguo P (2022) Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now J Food Saf

    Google Scholar 

  • Aiko Vand Metha A (2015) Occurrence, detection and detoxification of mycotoxins. J Biol Sci 40:943–954

    Google Scholar 

  • Alghuthaymi M, Alshehri WA, Al-Maary KS, Bahkali NA, AlKahtani MDF, Alarfaj AA, Alnadhari S, Ameen F (2020) Mycotoxigenicity of Fusarium isolated from banana fruits: combining phytopathological assays with toxin concentrations. J King Saud Univ Sci 32:1482–1485

    Article  Google Scholar 

  • Ali M, Sun DW, Cheng JH and Johnson Esua O (2022) Effects of combined treatment of plasma activated liquid and ultrasound for degradation of chlorothalonil fungicide residues in tomato. Food Chem 371 Article 131162

    Google Scholar 

  • Alshannaq A, Yu JH (2017) Occurrence, toxicity, and analysis of major mycotoxins in food. Int J Env Res Pub He 14:632

    Article  Google Scholar 

  • Ariyo AL, Anthony MA, Lami H (2013) Survey of mycotoxigenic fungi in concentrated poultry feed in Niger state. Niger Food J 2:128–135

    Google Scholar 

  • Aroyo-Manzanares N, Huertas-Perez JF, Garcia-Campana AM and Gamiz-Gracia L (2017) Review of sample treatment and the state of the art of analytical techniques for mycotoxins in food. In: Wong YC and Lewis RJ (eds.) Analysis of food toxins and toxicants. Wiley-Blackwell Hoboken, NJ, USA, pp 51–102

    Google Scholar 

  • Atanda SA (2011) Fungi and mycotoxins in stored foods. Afr J Microbiol Res 5(25):4373–4382

    Article  CAS  Google Scholar 

  • Atanda O, Makun HA, Ogara IM, Edema M, Idahor KO, Eshiett ME and Oluwabamiwo BF (2013) Fungal and mycotoxins contamination of Nigerian foods and feeds. In Makun H (ed) Mycotoxins and food safety in developing countries. Mycotoxin Res, UK, pp 3–38

    Google Scholar 

  • Auksornsri T, Bornhorst ER, Tang J, Tang Z, Songsermpong S (2018) Developing model food systems with rice based products for microwave assisted thermal sterilization. LWT 96:551–559

    Article  CAS  Google Scholar 

  • Awuah RT, Ellis WO (2002) Effects of some groundnut packaging methods and protection with Ocimum and Syzygium powders on kernel infection by fungi. Mycopathol 154(1):29–36

    Article  CAS  Google Scholar 

  • Ban Koffi L, Alloue-Boraud WA, Adjehi TD, Saman HK, Marc O (2017) Enhancement of mango fruit preservation by using antimicrobial properties of Bacillus subtilis GA1. Cogent Food Agric 3:139–249

    Google Scholar 

  • Bangar SP, Sharma N, Kumar M, Ozogul F, Purewal SS, Trif M (2021) Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination. Food Biosci 44:101444

    Article  CAS  Google Scholar 

  • Bassa S, Mestres C, Hell K, Vernia P, Cardwel K (2010) First report of aflatoxin in dried yam chips in Benin. Plant Dis 85:1032

    Article  Google Scholar 

  • Bennett JW, Klich M (2003) Mycotoxins. Clin Microbiol Rev 16:497–516

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Beukes I, Rose LJ, Shepard GS, Flett BC, Viljoen A (2017) Mycotoxigenic Fusarium species associated with grains crops in South Africa–a review. S Afr J Sci 113:1–12

    Article  Google Scholar 

  • Boli ZA, Zoue LT, Alloue-Boraud AW, Kakou CA, Rose Koffi-Nevry R (2013) Proximate composition and mycological characterization of peanut butter sold in retail markets of Abidjan (Côte d’Ivoire). J Appl Biosci 72:5822–5829

    Article  Google Scholar 

  • Brzonkalik K, Hümmer D, Syldatk C et al (2012) Influence of pH and carbon to nitrogen ratio on mycotoxin production by Alternaria alternata in submerged cultivation. AMB Express 2:28

    Article  PubMed  PubMed Central  Google Scholar 

  • Cai J, Yan R, Shi J, Chen J, Long M, Wu W et al (2022) Antifungal and mycotoxin detoxification ability of essential oils. Phytother Res 36(1):62–72

    Article  CAS  PubMed  Google Scholar 

  • Cavaliere C, Foglia P, Samperi R, Lagana A (2010) Determination of aflatoxins and ochratoxin a in olive oil. In: Preedy V, Watson R (eds) Olives and olives oil in health and diseases prevention. Elsevier Sci, pp 645–652

    Google Scholar 

  • Chaudhari AK, Dwivedy AK, Singh VK, Das S, Singh A, Dubey NK (2019) Essential oils and their bioactive compounds as green preservatives against fungal and mycotoxin contamination of food commodities with special reference to their nanoencapsulation. Environ Sci Pollut Res 26(25):25414–25431

    Article  CAS  Google Scholar 

  • Chaudhari AK, Singh VK, Das S, Deepika, PrasadJ, Dwivedy AK et al. (2020) Improvement of in vitro and in situ antifungal, AFB1 inhibitory and antioxidant activity of Origanum majorana L. essential oil through nanoemulsion and recommending as novel food preservative. Food Chem Toxicol 143. Article11153

    Google Scholar 

  • Chen C, Mitchell NJ, Gratz J, Houpt ER, Gong Y, Egner PA, Groopman JD, Riley RT, Showker JL, Svensen E, Mduma ER, Patil CL, Wu F (2018) Exposure to aflatoxin and fumonisin in children at risk for growth impairment in rural Tanzania. Environ Int 115:29–37

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Chen X, Qiu Y, Zhang J, Guo Y, Ding Y, Lyu F (2022) Degradation efficiency and products of deoxynivalenol treated by cold plasma and its application in wheat. Food Control 136. Article 108874

    Google Scholar 

  • Chilaka CA, De Boevre M, Atanda OO, De Saeger S (2017) The status of Fusarium mycotoxins in Sub-Saharan Africa: a review of emerging trends and post-harvest mitigation strategies towards food control. Toxins 9:19

    Article  PubMed  PubMed Central  Google Scholar 

  • Chilaka CA, Mally A (2020) Mycotoxin occurrence, exposure and health implications in infants and young children in Sub-Saharan Africa: a review. Foods 9:1585

    Google Scholar 

  • Chiou J, Hon Leung AH, Lee HW, Wong W (2015) Rapid testing methods for food contaminants and toxicants. J Integr Agric 14:2243–2264

    Article  CAS  Google Scholar 

  • Coppock RW, Christian RG, Jacobsen BJ (2018) Aflatoxins. In: Coppock RW, Christian RG (eds) Veterinary toxicology. Elsevier Sci, pp 983–994

    Google Scholar 

  • Coulibaly A, Dagnogo K, Sidibe D, Silue N, Dembele A, Biego GH (2016) Daily intake of aflatoxins from Cocoa (Theobroma cacao) product in Cote d’Ivoire. Int j Sci Res 5:1517–1522

    Google Scholar 

  • Denham ST, Wambaugh MA, Brow JC (2019) How environmental fungi cause a range of clinical outcomes in susceptible hosts. J Mol Bio 431:2982–3009

    Article  CAS  Google Scholar 

  • Devreese M, De Backer P, Croubels S (2013) Different methods of counteract mycotoxin production and its impact on animal health. Vlaams Diergeneeskd Tijdschr 82:181–190

    Google Scholar 

  • Djossou O, Roussos S, Isabelle P, Macarie H, Germain K, Yoan L (2015) Fungal population, including ochratoxin A producing Aspergillus section Nigri strains from Ivory Coast coffee beans. Afr J Agric Res 10:2576–2589

    Article  Google Scholar 

  • Dong F, Qiu J, Xu J, Yu M, Wang S, Sun Y, Zhang G, Shi J (2016) Effect of environmental factors on Fusarium population and associated trichothecenes in wheat grain grown in Jiangsu province China. Int J Food Microbiol 230:58–63

    Article  CAS  PubMed  Google Scholar 

  • Doohan FM, Brennan J, Cooke BM (2003) Influence of climatic factors on Fusarium species pathogenic to cereals. Eur J Plant Pathol 109:755–768

    Article  Google Scholar 

  • Dragan R, Milicevic MS, Baltic T (2010) Real and perceived risks for mycotoxin contamination in foods and feeds: challenges for food safety control. Toxins 2:572–592

    Article  Google Scholar 

  • Duran R, Cary JW, Calvo AM (2010) Role of the osmotic stress regulatory pathway in morphogenesis and secondary metabolism in filamentous fungi. Toxins (basel) 2:367–381

    Article  CAS  PubMed  Google Scholar 

  • Egbuta MA, Mwanza M, Njobeh PB, Phoku JZ, Chilaka CA, Dutton MF (2015) Isolation of filamentous fungi species contaminating some Nigeria food commodities. J Food Res 4:38–50

    Article  Google Scholar 

  • El-Sheikha AF (2019) Molecular detection of mycotoxigenic fungi in foods: The case for using PCR-DGGE. Food Biotechnol 33:54–108

    Article  CAS  Google Scholar 

  • Eltariki FEM, Tiwari K, Ariffin IA, Alhoot MA (2018) Genetic diversity of fungi producing mycotoxins in stored crops. J Pure Appl Microbiol 12:1815–1823

    Article  CAS  Google Scholar 

  • Emmanuel KT, Els VP, Bart H, Evelyne D, Els VH, Els (2020) Carry-over of some Fusarium mycotoxins in tissues and eggs of chickens fed experimentally mycotoxin-contaminated diets. Food Chem Toxicol 145. Article 111715

    Google Scholar 

  • Escriva L, Font G, Manyes L (2015) In vivo toxicity study of Fusarium mycotoxin in the last decade: a review. Crit Rev Food Sci Nutr 78:185–206

    CAS  Google Scholar 

  • Eshelli M, Harvey L, Edrada-Ebel R, McNeil B (2015) Metabolomics of the bio-degradation process of aflatoxin B1 by Actinomycetes at an initial pH of 6.0. Toxins (7):439 456

    Google Scholar 

  • Esua OJ, Cheng JH, Sun DW (2021) Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Crit Rev Food Sci Nutr 61(3):431–449

    Article  CAS  PubMed  Google Scholar 

  • Esua OJ, Sun DW, Cheng JH, Wang H, Chen C (2022) Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of larimichthys polyactis: Parametric screening and optimization. Food Chem

    Google Scholar 

  • FAO (2001) Manual on the application of the HACCP system in mycotoxin prevention and control. FAO Food and Nutrition Paper 73. Joint FAO/WHO Food Standards Programme

    Google Scholar 

  • Ferrigo D, Raiola A, Causin R (2016) Fusarium toxins in cereals: Occurrence legislation, factors promoting the appearance and their management. Review Molecules 21:627–662

    Article  PubMed  Google Scholar 

  • Fleurat-Lessard F (2017) Integrated management of the risks of stored grain spoilage by seedborne fungi and contamination by storage mould mycotoxins—an update. J Stored Prod Res 71:22–40

    Article  Google Scholar 

  • Futagami T, Mori K, Yamashita A, Wada S, Kajiwara Y, Takashita H, Omori T, Takegawa K, Tashiro K, Kuhara S (2012) Genome sequence of the white koji mold Aspergillus kawachii IFO 4308, used for brewing the Japanese distilled spirit shochu. Eukaryote Cell 10:1586–1587

    Article  Google Scholar 

  • Gacem MA, Ould El Hadj-Khelil A (2016) Toxicology, biosynthesis, bio-control of aflatoxin and new methods of detection. Asian Pac J Trop Biomed 6(9):808–814

    Article  CAS  Google Scholar 

  • Gains KKK, Dominique KKW, Jean-Marie KK, Lazare YB, Albert T, Ardjouma D (2019) Validation of HPLC-UV patulin determination method in traditional juices from Côte d’Ivoire. Eur Sci J 15:1857–1881

    Google Scholar 

  • Garba MH, Makun HA, Jigam AA, Muhammad HI, Patrick BN (2017) Incidence and toxigenicity of fungi contaminating sorghum from Nigeria. World J Microbiol 4:105–114

    Google Scholar 

  • Gavahian M, Cullen PJ (2020) Cold plasma as an emerging technique for mycotoxin-free food: Efficacy mechanisms and trends. Food Rev Int 36(2):193–214

    Article  CAS  Google Scholar 

  • Giorni P, Battilani P, Magan N (2008) Effect of solute and matric potential on in vitro growth and sporulation of strains from a new population of Aspergillus flavus isolated in Italy. Fungal Ecol 1:102–106

    Article  Google Scholar 

  • Gnonlonfin GJB, Adjovi CSY, Katerere DR, Shephard GS, Sanni A, Brimer L (2012) Microflora and absence of aflatoxin contamination of commercialized cassava chips in Benin, West Africa. Food Control 23:333–337

    Article  CAS  Google Scholar 

  • Gomez JV, Tarazona A, Mateo F, Jimenez M, Mateo EM (2019) Potential impact of engineered silver nanoparticles in the control of aflatoxins, ochratoxin A and the main aflatoxigenic and ochratoxigenic species affecting foods. Food Control 101:58–68

    Google Scholar 

  • Greeff-laubscher MR, Beukes I, Marais GJ (2019) Mycotoxin production by three different toxigenic fungi genera on formulated abalone feed and the effect of an aquatic environment on fumonisins. Mycology 11:105–117

    Article  PubMed  PubMed Central  Google Scholar 

  • Gruber-Dorninger C, Jenkins T, Schatzmayr G (2018) Multimycotoxin screening of feed and feed raw materials from Africa. World Mycotoxin J 11:369–383

    Article  CAS  Google Scholar 

  • Gruber-Dorninger C, Jenkins T, Schatzmayr G (2019) Global mycotoxin occurrence in feed: a ten-year survey. Toxins 11:375

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Hamad GM, Mohdaly AAA, El-Nogoumy BA, Ramadan MF, Hassan SA, Zeitoun AM (2021) Detoxification of aflatoxin B1 and ochratoxin A using Salvia farinacea and Azadirachta indica water extract and application in meat products. Appl Biochem Biotechnol 193(10):3098–3120

    Article  CAS  PubMed  Google Scholar 

  • Hamad GM, El-Makarem HA, Elaziz AA, Amer AA, El-Nogoumy BA, Abou- Alella SA (2022) Adsorption efficiency of sodium & calcium bentonite for ochratoxin A in some Egyptian cheeses: An innovative fortification model, in vitro and in vivo experiments. World Mycotoxin J 15(3):285–300

    Article  CAS  Google Scholar 

  • Haque MA, Wang Y, Shen Z, Li X, Saleemi MK, He C (2020) Mycotoxin contamination and control strategy in human, domestic animal and poultry: a review. Microb Pathog 142:104095

    Article  CAS  PubMed  Google Scholar 

  • Hassan AA, Howayda M, El-Shafei A, Mahmoud HH (2013) Effect of zinc oxide nanoparticles on the growth of some mycotoxigenic moulds. J Stud Chem Process Technol (SCPT) ASSE 1:16 25

    Google Scholar 

  • Hassane AMA, El-Shanawany AA, Abo-Dahab NF, Abdel-Hadi AM, Abdul- Raouf UM, Mwanza M (2017) Influence of different moisture contents and temperature on growth and production of aflatoxin B1 by a toxigenic Aspergillus flavus isolate in wheat flour. J Ecol Environ 5(3):77–83

    Google Scholar 

  • Hathout AS, Aly SE (2014) Biological detoxification of mycotoxins: a review. Ann Microbiol 64:905–919

    Article  CAS  Google Scholar 

  • Hatting JL, Moore SD, Malan AP (2019) Microbial control of phytophagous invertebrate pests in South Africa: Current status and future prospects. J Invertebr Pathol 165:54–66

    Article  PubMed  Google Scholar 

  • Hayat A, Paniel N, Rhouati A, Marty JL, Barthelmebs L (2012) Recent advances in ochratoxin A-producing fungi detection based on PCR methods and ochratoxin A analysis in food matrices. Food Control 6:401–415

    Article  Google Scholar 

  • Hojnik N, Modic M, Walsh JL, Zigon D, Javornik U, Plavec J et al. (2021) Unravelling the pathways of air plasma induced aflatoxin B1 degradation and detoxification. Hazard Mater 403. Article 123593

    Google Scholar 

  • Horky P, Skalickova S, Baholet D, Skladanka J (2018) Nanoparticles as a solution for eliminating the risk of mycotoxins. Nanomaterials 8(9):727

    Article  PubMed  PubMed Central  Google Scholar 

  • Hu Y, Zhang J, Kong W, Zhao G, Yang M (2017) Mechanisms of antifungal and anti-aflatoxigenic properties of essential oil derived from turmeric (Curcuma longa L.)on Aspergillus flavus. Food Chem 220:1–8

    Article  PubMed  Google Scholar 

  • Hungaro HM, Peria WEL, Silva NBM, Cavaiho RV, Alvarenga VO, Sant’Ana AS (2015) Food microbiology. In: Van Alfen NK (eds) Encyclopedia of agriculture and food system. Academic Press Cambridge, MA, USA, pp 213–231

    Google Scholar 

  • Hyun U, Lee DH, Lee C, Shin CG (2009) Apoptosis induced by enniatins H and MK1688 isolated from Fusarium oxysporum FB1501 Toxicon 53:723–728

    Google Scholar 

  • Imade F, Ankwasa EM, Geng H, Ullah S, Ahmad T, Wang G, Zhang C, Xing D, Zheng Y, Liu Y (2021) Updates on food and feed mycotoxin contamination and safety in Africa with special reference to Nigeria. Mycology 12:245–260

    Article  PubMed  PubMed Central  Google Scholar 

  • Ingenbleek L, Sulyok M, Adegboye A, Hossou SE, Zié Koné A, Oyedele AD, Sika K, Kisito J, Dembélé YK, Eyangoh S, Verger P, Leblanc J, Le Bizec B, Krska R (2019) Regional Sub-Saharan Africa total diet study in Benin, Cameroon, Mali and Nigeria reveals the presence of 164 mycotoxins and other secondary metabolites in foods. Toxins 11:54

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Ivarsson M, Schnürer A, Bengtson Sand Neubeck A (2016) Anaerobic fungi: A potential source of biological H2 in the oceanic crust. Front Microbiol 7:674

    Article  PubMed Central  Google Scholar 

  • Jafarzadeh S, Hadidi M, Forough M, Nafchi AM, Mousavi Khaneghah A (2022) The control of fungi and mycotoxins by food active packaging: A review. Crit Rev Food Sci Nutr:1–19

    Google Scholar 

  • Jallow EAA, Jarju OM, Mendy B, Dumevi R, Mendy WF, Cham K (2019) The trend of aflatoxin contamination levels in groundnuts from 2008–2018 in the Gambia. Lond J Res Sci: Nat Form 19(8):1–8

    CAS  Google Scholar 

  • Jamkhande PG, Chintawar KD, Chandak PG (2014) Teratogenicity: a mechanism based short review on common teratogenic agents. Asian Pac J Trop Dis 4:421–432

    Article  CAS  Google Scholar 

  • Jard G, Liboz T, Mathieu F, Guyonvarch A, Lebrihi A (2011) Review of mycotoxin reduction in food and feed: From prevention in the field to detoxification by adsorption of transformation. Food Addit Contam 28:1590–1609

    Article  CAS  Google Scholar 

  • Jebali A, Yasini Ardakani SA, Sedighi N, Hekmatimoghaddam S (2015) Nanocellulose conjugated with retinoic acid: Its capability to adsorb aflatoxin B1. Cellulose 22(1):363–372

    Article  CAS  Google Scholar 

  • Jonathan Segun G, Bello Tunde S, Asemoloye Micheal D (2017) Food values, spoilage moulds and aflatoxin detection in ‘attieke’ (A cassava fermented product). J Microb Biochem Technol 9:244–248

    Google Scholar 

  • Jonsyn-Ellis F (2012) Ignored aetiological factors of growth faltering /stunting in Sierra Leonean children: aflatoxin and ochratoxin. Review SLJBR 4:14–21

    Google Scholar 

  • Joubrane K, Mnayer D, El Khoury A et al (2020) Co-occurrence of Aflatoxin B1 (AFB1) and Ochratoxin A (OTA) in Lebanese stored wheat. J Food Prot 83:1547–1552

    Article  CAS  PubMed  Google Scholar 

  • Kedia A, Dwivedy AK, Jha DK, Dubey NK (2016) Efficacy of Mentha spicata essential oil in suppression of Aspergillus flavus and aflatoxin contamination in chickpea with particular emphasis to mode of antifungal action. Protoplasma 253(3):647–653

    Article  CAS  PubMed  Google Scholar 

  • Keita C, Babanaa AH, Traoréa D, Samakéa F, Dickoa AH, Faradjia FA, Maïgaa K (2013) Evaluation of the sanitary quality of peanut butters from Mali: identification and quantification of aflatoxins and pathogens. Sci J Microbiol 2:150–157

    Google Scholar 

  • Kimanya ME, De Meulenaer B, Roberfroid D, Lachat C, Kolsteren P (2010) Fumonisins exposure through maize in complementary foods in inversely associated with linear growth of infants in Tanzania. Mol Nutr Food Res 54:1659–1667

    Article  CAS  PubMed  Google Scholar 

  • KiÅ¡ M, MiloÅ¡ević S, Vulić A, Herceg Z, VukuÅ¡ić T, Pleadin J (2020) Efficacy of low pressure DBD plasma in the reduction of T-2 and HT-2 toxin in oat flour. Food Chem 316. Article 126372

    Google Scholar 

  • Kochiieru, Mankeviciene A, Ceseviciene J, Semaskiene, R, Dabkevicius, Janaviˇciene S (2020) The influence of harvesting time and meteorological Ë™ conditions on the occurrence of Fusarium species and mycotoxin contamination of spring cereals. J Sci Food Agric 100(7):2999–3006

    Google Scholar 

  • Kokkone M, Jestoi M, Rizzo A (2005) The effect of substrate on mycotoxin production of selected Penicillium strains. Int J Food Microbiol 99:207–214

    Article  Google Scholar 

  • Kollia E, Proestos C, Zoumpoulakis P, Markaki P (2019) Capsaicin, an inhibitor of Ochratoxin A production by Aspergillus section Nigri strains in grapes (Vitis vinifera L.). Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 36(11):1709–1721

    Google Scholar 

  • Kos J, Hajnal EJ, Å arić B, Jovanov P, Nedelj N, Milovanović K, Krulj J (2017) The influence of climate conditions on the occurrence of deoxynivalenol in maize harvested in Serbia during 2013–2015. Food Control 73:734–740

    Article  CAS  Google Scholar 

  • Koszegi T, Poór M (2016) Ochratoxin A: molecular interactions, mechanisms of toxicity and prevention at the molecular level. Toxins 8:111

    Article  PubMed  PubMed Central  Google Scholar 

  • Kouadio JH (2022) Risk assessment of mycotoxins intake through the consumption of maize, peanuts, rice and cassava in Côte d’Ivoire. Food Sci Nutr 13:41–54

    CAS  Google Scholar 

  • Kumi J, Mitchell N, Asare G, Dotse E, Kwaa F, Philips, Ankrah NA (2014) Aflatoxins and fumonisins contamination of home-made food (Weanimix) from cereal-legume blends for children. Ghana Med J 48:121–126

    Google Scholar 

  • Lappa IK, Kizis D, Panagou EZ (2017) Monitoring the temporal expression of genes involved in ochratoxin a production of Aspergillus carbonarius under the influence of temperature and water activity. Toxins 9(10):1–15

    Article  Google Scholar 

  • Lee GJ, Sim GB, Choi EH, Kwon YW, Kim JY, Jang S et al. (2015) Optical and structural properties of plasma-treated Cordyceps bassiana spores as studied by circular dichroism, absorption, and fluorescence spectroscopy. J Appl Phys 117(2). Article 023303

    Google Scholar 

  • Liu J, Sun LH, Zhang NY et al (2016a) Effects of nutrients in substrates of different grains on Aflatoxin B 1 production by Aspergillus flavus. Biomed Res Int 2016:7232858

    PubMed  PubMed Central  Google Scholar 

  • Liu J, Sun L, Zhang N, Zhang J, Guo J, Li C et al. (2016) Effects of nutrients in substrates of different grains on aflatoxin B1 production by Aspergillus flavus. BioMed Res Int. Article 7232858

    Google Scholar 

  • Liverpool-Tasie LSO, Turna NS, Ademola O, Obadina A, Wu F( 2019) The occurrence and co-occurrence of aflatoxin and fumonisin along the maize value chain in southwest Nigeria. Food Chem Toxicol 129:458–465

    Google Scholar 

  • Loi M, Fanelli F, Liuzzi VC, Logrieco AF, Mule G (2017) Mycotoxin biotransformation by native and commercial enzymes: present and future perspectives. A Review. Toxins 9:111

    Article  PubMed  Google Scholar 

  • Luo Y, Liu X, Li J (2018) Updating techniques on controlling mycotoxins–a review. Food Control 89:123–132

    Article  CAS  Google Scholar 

  • Magan N, Aldred D (2007) Post-harvest control strategies: Minimizing myco-toxins in the food chain. Int J Food Microbiol 119:131–139

    Article  CAS  PubMed  Google Scholar 

  • Magro M, Moritz DE, Bonaiuto E, Baratella D, Terzo M, Jakubec P et al (2016) Citrinin mycotoxin recognition and removal by naked magnetic nanoparticles. Food Chem 203:505–512

    Article  CAS  PubMed  Google Scholar 

  • Mai-Prochnow A, Murphya AB, McLean KM, KongcKosty MG, Ostrikov K (2014) Atmospheric pressure plasmas: infection control and bacterial responses. Int J Antimicrob Agents 43:508–517

    Article  CAS  PubMed  Google Scholar 

  • Makhuvele R, Naidu K, Gbashi S, Thipe VC, Adebo OA, Njobeh PB (2020) The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins. Heliyon Oct f1:6(10)

    Google Scholar 

  • Makun HA, Anjorin ST, Moronfoye B, Adejo FO, Afolabi A, Fagbayibo G, Balogun BO, Surajudeen AA (2010) Fungal and aflatoxin contamination of food commodities in Nigeria. Afr J Food Sci. 4:127–135

    CAS  Google Scholar 

  • Manda P, Adanou KM, Ardjouma D, Adepo AJD, Dano DS (2016) Occurrence of ochratoxins in spices commercialized in Abidjan. Mycotoxin Res 32:137–143

    Article  CAS  PubMed  Google Scholar 

  • Manizan AL, Oplatowska-Stachowiak M, Piro-Metayer I, Campbell K, Koffi-Nevry R, Elliot C, Akaki D, Montet D, Brabet C (2018) Multi-mycotoxins determination in rice, maize and peanut products consumed in Cote D’ivoire by UHPLC-MS/MS. Food Control 87:22–30

    Article  CAS  Google Scholar 

  • Mannaa M, Kim KD (2017) Influence of temperature and water activity on deleterious fungi and mycotoxin production during grain storage. Mycobiology 45:240–254

    Article  PubMed  PubMed Central  Google Scholar 

  • Manoharan M, Dahleen LS, Hohn TM, Neate SM, Yu X, Alexander NJ, Mc Cormick SP, Bregitzer P, Schwarz PB, Horsley RD (2006) Expression of 3-OH trichothecene acetyltransferase in barley (Hordeum vulgare L.) and effects on deoxynivalenol. Plant Sci 171:699–706

    Article  CAS  Google Scholar 

  • Marasas WFO, Riley RT, Hendricks KA, Stevens VL, Sadler TW, Gelineau-van Waes J, Waes J, Missmer SA, Cabrera J, Torres O, Gelderblom WCA (2004) Fumonisins disrupt sphingolipid metabolism, folate transport, and neural tube development in embryo culture and in vivo: a potential risk factor for human neural tube defects among populations consuming fumonisincontaminated maize. J Nutr 134:711–716

    Article  CAS  PubMed  Google Scholar 

  • Matumba L, Van Poucke C, Njumbe Ediage E, De Saeger (2015) Keeping mycotoxins away from food: does the existence of regulations have any impact in Africa. Crit Rev Food Sci Nutr 57:1584–1592

    Google Scholar 

  • McMillian A, Renaud JB, Burgess KM, Orimadegun AE, Akinyinka OO, Allen SJ, Miller JD, Reid G, Sumarah MW (2018) Aflatoxin exposure in Nigeria children with severe acute malnutrition. Food Chem Toxicol 111:356–362

    Article  Google Scholar 

  • Medina A, Rodríguez A, Magan N (2015) Climate change and mycotoxigenic fungi: Impacts on mycotoxin production. Curr Opin Food Sci 5:99–140

    Article  Google Scholar 

  • Medina A, Akbar A, Baazeem A et al (2017) Climate change, food security and mycotoxins: Do we know enough? Fungal Biol Rev 31:143–154

    Article  Google Scholar 

  • Mehany T, Khalifa I, Barakat H, Althwab SA, Alharbi YM, El-Sohaimy S (2021) Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms. Food Biosci 40 Article 100891

    Google Scholar 

  • Milicevic D, Nesic K, Jaksic S (2015) Mycotoxin contamination of the food supply chain - implications for one health programme. Procedia Food Sci 5:187–190

    Article  Google Scholar 

  • Millan-Sango D, Han L, Milosavljevic V, Van Impe JF, Bourke P, Cullen PJ (2015) Valdramidis VP (2015) Assessing bacterial recovery and efficacy of cold atmospheric plasma treatments. Food Bioprod Process 1(96):154–160

    Article  Google Scholar 

  • Mirabile G, Bella P, Vella A, Ferrantelli V, Torta L (2021) Fungal contaminants and mycotoxins in nuts. Nuts Nut Prod Hum Health Nutr

    Google Scholar 

  • Miraglia M, De Santis B, Brera C (2008) Climate change: Implications for mycotoxin contamination of foods. J Biotechnol 136:S715

    Article  Google Scholar 

  • Misra NN, Yadav B, Roopesh MS, Jo C (2019) Cold plasma for effective fungal and mycotoxin control in foods: Mechanisms, inactivation effects, and applications. Compr. Rev. Food Sci. Food Saf 18(1):106–120

    Article  CAS  PubMed  Google Scholar 

  • Mokhtarian M, Tavakolipour H, Bagheri F, Oliveira CAF, Corassin CH, Khaneghah AM (2020) Aflatoxin B1 in the Iranian pistachio nut and decontamination methods: A systematic review. Qual. Assur. Saf Crops Foods 12(4):15–25

    Article  CAS  Google Scholar 

  • Moreno-Pedraza A, Vald´es-Santiago L, Hernandez-Valadez L, Rodríguez-Sixtos ´ Higuera A, Winkler R and Guzman-de Pe´ na DL (2015) Reduction of aflatoxin B1 Ëœ during tortilla production and identification of degradation by-products by direct- injection electrospray mass spectrometry. Salud Publica de Mexico 57(1):50–57

    Google Scholar 

  • Moretti A, Pascale M, Logrieco AF (2019) Mycotoxin risks under a climate change scenario in Europe. J Stored Prod Res 84:38–40

    CAS  Google Scholar 

  • Mutlu-Ingok A, Devecioglu D, Dikmetas DN, Karbancioglu-Guler Fand Capanoglu E (2020) Antibacterial, antifungal, antimycotoxigenic, and antioxidant activities of essential oils: An updated review. Molecules 25(20):4711

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Mutungi C, Muthoni F, Bekunda M, Gaspar A, Kabula E, Abass A (2019) Physical quality of maize grain harvested and stored by smallholder farmers in the Northern highlands of Tanzania: effects of harvesting and pre-storage handling practices in two marginally contrasting agro-locations. J Stored Prod Res 84:01517

    Article  Google Scholar 

  • Nada S, Nikola T, Bozidar U, Ilija D, Andreja R (2022) Prevention and practical strategies to control mycotoxins in the wheat and maize chain. Food Control 136. Article 108855

    Google Scholar 

  • Naveen Kumar K, Venkataramana M, Allen JA, Chandranayaka S, Murali HS, Batra HV (2016) Role of Curcuma longa L. essential oil in controlling the growth and zearalenone production of Fusarium graminearum. LWT Food Sci Technol 69:522–528

    Article  CAS  Google Scholar 

  • Nayak SN, Agarwal G, Pandey MK, Sudini HK, Jayale AS, Purohit S et al (2017) Aspergillus flavus infection triggered immune responses and host-pathogen cross-talks in groundnut during in-vitro seed colonization. Sci Rep 7(1):1–14

    Article  Google Scholar 

  • Negash D (2018) A review of aflatoxin: occurrence, prevention, and gaps in both food and feed safety article information. J Appl Microbiol 1:35–43

    Google Scholar 

  • Nicholson P (2004) Rapid detection of mycotoxigenic fungi in plants. Mycotoxins in Food 111–136

    Google Scholar 

  • Nicolli CP, Haidukowski M, Susca A, Gomes LB, Logrieco A, Stea G, Del Ponte EM, Moretti A, Pfenning LH (2020) Fusarium fujikuroi species complex in Brazilian rice: unveiling increased phylogenetic diversity and toxigenic potential. Int J Food Microbiol 330:108667

    Article  CAS  PubMed  Google Scholar 

  • Nunes VM, Moosavi M, Khaneghah AM, Oliveira CA (2021) Innovative modifications in food processing to reduce the levels of mycotoxins. Curr Opin Food Sci 38:155–161

    Article  CAS  Google Scholar 

  • Ochieng PE, Scippo M., Kemboi DC, Croubels S, Okoth S, Kang’ethe EK, Doupovec B, Gathumbi JK, Lindahl JF, Antonissen G (2021) Mycotoxins in poultry feed and feed Ingredients from Sub-Saharan Africa and their impact on the production of broiler and layer chickens: a review. Toxins 13:633

    Google Scholar 

  • Okafor SE, Eni AO (2018) Microbial quality and the occurrence of aflatoxin in plantain/yam and wheat flours in Ado-Odo Ota. IOP Conferences Series Environ. Earth Sci 210:12–17

    Google Scholar 

  • Okeke CA, Ezekiel CN, Sulyok M, Ogunremi OR, Ezeamagu CO, Sarkanj Bˇ et al. (2018) Traditional processing impacts mycotoxin levels and nutritional value of ogi–a maize-based complementary food. Food Control 86:224–233

    Google Scholar 

  • Olatunde GA, Atungulu GG (2018) Milling behavior and microstructure of rice dried using microwave set at 915 MHz frequency. Int J Food Microbiol 80:167–173

    CAS  Google Scholar 

  • Olsen M, Lindqvist R, Bakeeva L, Leong SL, Sulyok M (2019) Distribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and crème fraiche during chilled storage. Int J Food Microbiol 292:13–20

    Article  CAS  PubMed  Google Scholar 

  • Omeiza GK, Kabir J, Kwaga JKP, Kwanashie CN, Mwanza M, Ngoma L (2018) A risk assessment study of the occurrence and distribution of aflatoxigenic Aspergillus flavus and aflatoxin B1 in dairy cattle feeds in a Central Northern State, Nigeria. Toxicology 5:846–856

    CAS  Google Scholar 

  • Omotayo OP, Omotayo AO, Mwanza M, Babalola OO (2019) Prevalence of mycotoxins and their consequences on human health. Toxicol Res 35:1–7

    Article  CAS  PubMed  Google Scholar 

  • Oplatowska-Skachowiak M, Haughey SA, Chevalier OP, GalvinKing P, Campbell K, Magnwan E, Elliot CT (2015) Determination of the mycotoxin content in distiller’s dried grain with solubles using a multianalyte UHPLC-MS/MS method. J Agric Food Chem 63:9441–9451

    Article  Google Scholar 

  • Paterson RRM (2011) Further mycotoxin effects from climate change. Food Res Int 44:2555–2566

    Article  CAS  Google Scholar 

  • Paterson RRM, Lima N (2017) Filamentous fungi human pathogens from food emphasising Aspergillus, Fusarium and Mucor. Microorganisms 5: 44

    Google Scholar 

  • Persi N, Pleadin J, Kovaˇcevi´c D, Scortichini G, Milone S (2014) Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs. Meat Science 96(1):203–210

    Google Scholar 

  • Perczak A, Ju´s, Marchwinska K, Gwiazdowska D, Wa´´skiewicz A, Golinski, P (2016) Degradation of zearalenone by essential oils under in vitro conditions. Front Microbiol 7:1–11

    Google Scholar 

  • Perdoncini M, Sereia M, Scopel F et al (2019) Growth of fungal cells and the production of mycotoxins. Cell Growth. https://doi.org/10.5772/intechopen.86533

    Article  Google Scholar 

  • Poovazhahi A, Sanjith PD, Thakur M (2020) Studies on comparative determination of Ochratoxin A (OTA) in coffee beans with different origins. In: Thakur M., Modi V. (eds) Emerging technologies in food science. Springer, Singapore. https://doi.org/10.1007/978-981-15-2556-8_24

  • Probst C, Bandyopadhyay PJ, Cotty PJ (2014) Diversity of aflatoxin-producing fungi and their impact on food safety in Sub Saharan Africa. Int J Food Microbiol 174:113–122

    Article  CAS  PubMed  Google Scholar 

  • Puligundla P, Lee Tand Mok C (2020) Effect of corona discharge plasma jet treatment on the degradation of aflatoxin B1 on glass slides and in spiked food commodities. LWT-Food Sci Technol 124. Article 108333

    Google Scholar 

  • Raghubeer S, Nagiah S, Chuturgoon A (2019) Ochratoxin A upregulates biomarkers associated with hypoxia and transformation in human kidney cells. In Vitro Toxicol 57:211–216

    Article  CAS  Google Scholar 

  • Rawat S (2015) Food spoilage: microorganisms and their prevention. Asian Journal of plant science and research. Pelagia Research Library 5:47–54

    CAS  Google Scholar 

  • Reverberi M, Ricelli A, Zjalic S et al (2010) Natural functions of mycotoxins and control of their biosynthesis in fungi. Appl Microbiol Biotechnol 87:899–911

    Article  CAS  PubMed  Google Scholar 

  • Richard JL, Payne GA, Desjardins AE et al (2003) Mycotoxins: Risks in plant, animal and human systems. CAST Task Force Rep 139:101–103

    Google Scholar 

  • Rodrigues I, Handl J and Binder EM (2011) Mycotoxin occurrence in commodities, feeds and feed ingredients sourced in the Middle East and Africa. Food Addit Contam B4:168–179

    Google Scholar 

  • Russo ML, Pelizza SA, Vianna MF, Allegrucci N, Cabello MN, Toledo AV, Scorset AC (2019) Effect of endophytic entomopathogenic fungi on soybean Glycine max (L.) Merr. growth and yield. J King Saud Univ Sci 31:728–736

    Article  Google Scholar 

  • Salas MP, Reynoso CM, C´eliz, G, Daz M and Resnik, SL (2012) Efficacy of flavanones obtained from citrus residues to prevent patulin contamination. Food Res Int 48(2):930–934

    Google Scholar 

  • Sangare-Tigori B, Moukha S, Kouadio HJ, Betbeder A, SébastienDano DS, Creppy EE (2006) Co-occurrence of aflatoxin B1, fumonisin B1, ochratoxin A and zearalenone in cereals and peanuts from Côte d’Ivoire. Food Addit Contam 23:1000–1007

    Article  CAS  Google Scholar 

  • Sanzani SM, Schena L, Nigro F, de Girolamo A, Ippolito A (2009) Effect of quercetin and umbelliferone on the transcript level of Penicillium expansum genes involved in patulin biosynthesis. Eur J Plant Pathol 125(2):132677. Article 132677

    Google Scholar 

  • Schatzmayr G, Streit E (2013) Global occurrence of mycotoxins in the food and feed chain: facts and figures. World Mycotoxin J 6:213–222

    Article  CAS  Google Scholar 

  • Sen Y, Onal-Ulusoy B, Mutlu M (2019) Detoxification of hazelnuts by different cold plasmas and gamma irradiation treatments. Food Sci Technol 54:252–259

    CAS  Google Scholar 

  • Sharma V, Patial V (2021) Food mycotoxins: Dietary interventions implicated in the prevention of mycotoxicosis. ACS Food Sci Technol 1(10):1717–1739

    Article  CAS  Google Scholar 

  • Shephard GS (2008) Impacts of mycotoxins on human health in developing countries. Food Addit Contam Part A 25:146–151

    Article  CAS  Google Scholar 

  • Shokri H (2016) A review on the inhibitory potential of Nigella sativa against pathogenic and toxigenic fungi. Avicenna J. Phytomedicine 6:21–33

    CAS  Google Scholar 

  • Smith MC, Madec S, Coton E et al (2016) Natural co-occurrence of mycotoxins in foods and feeds and them in vitro combined toxicological effects. Toxins (basel) 8:94

    Article  PubMed  Google Scholar 

  • Sun J, Li W, Liu Y, Lin F, Huang Z, Bie X, Lu Z (2018) Growth inhibition of Fusarium graminearum and reduction of deoxynivalenol production in wheat grain by bacillomycin. D J Stored Prod Res 75:21−28

    Google Scholar 

  • Tafinta IY, Shehu K, Abdulganiyy H, Rabe AM, Usman A (2013) Isolation and identification of fungi associated with the spoilage of sweet orange (Citrus sinensis) fruits in Sokoto State. Nig J Basic Appl Sci 21:193–196

    Article  Google Scholar 

  • Tang EN, Ndindeng SA, Bigoga J, Traore K, Silue D, Futakuchi K (2019) Mycotoxin concentrations in rice from three climatic locations in Africa as affected by grain quality, production site, and storage duration. Food Sci Nutr 7:1274–1287

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Telles AC, Kupski L, Furlong EB (2017) Phenolic compound in beans as protection against mycotoxins. Food Chem 214:293–299

    Article  CAS  PubMed  Google Scholar 

  • Thanushree MP, Sailendri D, Yoha KS et al (2019) Mycotoxin contamination in food: An exposition on spices. Trends Food Sci Technol 93:69–80

    Article  CAS  Google Scholar 

  • Thipe VC, Keyster M, Katti KV (2018) In: Abd-Elsalam KA, Prasad R (Eds), Nanotechnology in the life sciences sustainable nanotechnology: Mycotoxin detection and protection (pp 323–349). Springer Nature

    Google Scholar 

  • Tian J, Ban X, Zeng H, He J, Huang B, Wang Y (2011) Chemical composition and antifungal activity of essential oil from Cicuta virosa L. var. latisecta Celak. Int J Food Microbiol 145(2–3):464–470

    Google Scholar 

  • Tovide N, Adeoti K, Noumavo PA, Garba K, Ohin B, Soninhekpon A, Tchobo F, Gandonou C, Toukourou F, Baba-Moussa F (2018) Occurrence of molds and identification of mycoflora contaminating millet and sorghum produced and consumed in Benin. J Curr Microbiol Appl Sci 7:3750–3763

    Article  CAS  Google Scholar 

  • Trung T, Tabuc C, Bailly S, Querin A, Guerre P, Bailly J (2008) Fungal mycoflora and contamination of maize from Vietnam with aflatoxin B1 and fumonisin B1. World Mycotoxin J 1:87–94

    Article  CAS  Google Scholar 

  • Uppala SS, Bowen KL, Woods FM (2013) Pre-harvest aflatoxin contamination and soluble sugars of peanut. Peanut Sci 40(1):40–51

    Article  Google Scholar 

  • Valencia-Quintana R, Milić M, JakÅ¡ić D et al (2020) Environmental research and public health review environment changes, Aflatoxins, and health issues, a review. Int J Environ Res Public Health 17:7850

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Van der Fels-Klerx(Ine), Liu C, Battilani P, HJ (2016) Modelling climate change impacts on mycotoxin contamination. World Mycotoxin J J 9:1–10

    Google Scholar 

  • Van Wyk AS, Prinsloo G (2020) Health, safety and quality concerns of plant-based traditional medicines and herbal remedies. S Afr J Bot 133:54–62

    Article  Google Scholar 

  • Vanhoutte I, Audenaert K, DeGelder L (2016) Biodegradation of mycotoxins: tales from unknown and unexplored worlds. Front Microbiol 7:561

    Article  PubMed  PubMed Central  Google Scholar 

  • Velmourougane K, Bhat R, Gopinandhan TN and Panneerselvam, P (201) Management of Aspergilllus ochraceus and ochratoxin A contamination in coffee during on-farm processing through commercial yeast inoculation. Biol Control 57:215–221

    Google Scholar 

  • Vismer HF, Shephard GS, der Westhuizen L, Mngqawa P, BushulaNjah V, Leslie JF (2019) Mycotoxins produced by Fusarium proliferatum and F. pseudonygamai on maize, sorghum and pearl millet grains in vitro. Int J Food Microbiol 296:31–36

    Article  CAS  PubMed  Google Scholar 

  • Vylkova S (2017) Environmental pH modulation by pathogenic fungi as a strategy to conquer the host. PLoS Pathog 13:e1006149

    Article  PubMed  PubMed Central  Google Scholar 

  • Wagacha JM, Muthoni JW (2008) Mycotoxin problem in Africa: current status, implications to food safety and health and possible management strategies. Int J Food Microbiol 124:1–12

    Article  CAS  Google Scholar 

  • Wang YB, Zhang WG, Fu LL (2017) Food spoilage microorganisms: Ecology and control. CRC Press

    Google Scholar 

  • Wang P, Chang P, Kong Q, Shan, Wei Q (2019) Comparison of aflatoxin production of Aspergillus flavus at different temperatures and media: proteome analysis based on TMT. Int J Food Microbiol. 310:108313

    Google Scholar 

  • Warth B, Parich A, Atehnkeng J, Bandyopadhya R, Schuhmacher R, Sulyok M, Krska R (2012) Quantitation of mycotoxins in food and feed from Burkina Faso and Mozambique using a modern LC-MS/MS multi-toxin method. J Agric Food Chem 60:9352–9363

    Article  CAS  PubMed  Google Scholar 

  • Wielogorska E, Ahmed Y, Meneely J, Graham WG, Elliott CT, Gilmore BF (2019) A holistic study to understand the detoxification of mycotoxins in maize and impact on its molecular integrity using cold atmospheric plasma treatment. Food Chem 301, Article 125281

    Google Scholar 

  • WuY, Cheng JH and Sun DW (2021) Blocking and degradation of aflatoxins by cold plasma treatments: Applications and mechanisms. Trends Food Sci 109:647–661

    Google Scholar 

  • Wu F, Guclu H (2012) Aflatoxin regulations in aetwork of global maize trade. PLoS ONE 7:e45151

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Xing L, Wen C, Liu Z, Su H, Cai J (2017) Adaptive compensation for actuator failures with event-triggered input. AutomaticaNov 85:129–136

    Article  Google Scholar 

  • Zahoor M, Ali Khan F (2016) Aflatoxin B1 detoxification by magnetic carbon nanostructures prepared from maize straw. Desalin Water Treat 57(25):11893–11903

    Article  CAS  Google Scholar 

  • Zhang ZH, Wang LH, Zeng XA, Han Z, Brenna CS (2019) Non-thermal technologies and its current and future application in the food industry: A review. Int J Food Sci Technol 54(1):1–13

    Article  Google Scholar 

  • Zhang Y, LiM LY, Guan E, Bian K (2020) Reduction of aflatoxin b1 in corn by water-assisted microwaves treatment and its effects on corn quality. Toxins 12(9):605

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Zhao Z, Li N, Yang L, Wang J, Song S, Nie D et al (2015) Cross-linked chitosan polymers as generic adsorbents for simultaneous adsorption of multiple mycotoxins. Food Control 57:362–369

    Article  CAS  Google Scholar 

  • Zhou G, Chen Y, Kong Q, Ma Y, Liu Y (2017) Detoxification of aflatoxin B1 by Zygosaccharomyces rouxii with solid state fermentation in peanut meal. Toxins 9(1):1–9

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Amity Institute of Organic Agriculture, Amity University, Noida, U.P, India

    Deepshikha Thakur, Deepshikha Thakur & Saiatluri Teja

Authors
  1. Deepshikha Thakur
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Saiatluri Teja
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Deepshikha Thakur .

Editor information

Editors and Affiliations

  1. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Monika Thakur

Rights and permissions

Reprints and permissions

Copyright information

© 2024 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Thakur, D., Teja, S. (2024). Mycotoxins and Toxic Fungus in Food: Prevention and Sustainable Management Techniques. In: Thakur, M. (eds) Sustainable Food Systems (Volume II). World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-031-46046-3_17

Download citation

Publish with us

Policies and ethics

Search

Navigation