The Impact of Mycotoxins in the Food Industry: Occurrence, Detection, and Mitigation Strategies

Author(s)	Urwashi Maurya A.
Country	India
Abstract	Mycotoxins: the invisible foes lurking in our food, crafted by sneaky fungi like Aspergillus, Fusarium, and Penicillium. These toxic compounds might not be essential for their fungal creators, but they sure know how to wreak havoc on humans, animals, and even economies. From liver-wrecking aflatoxins to kidney-damaging ochratoxins, the lineup of these uninvited guests is as alarming as it is diverse. But don’t despair—this review dives into the fascinating world of mycotoxins, uncovering their origins, detection secrets, and the ingenious strategies employed to oust them from our food supply. With advanced tech like biosensors and molecular assays joining the fight, and biocontrol agents giving fungi a taste of their own medicine, the battle for safer, toxin-free food is well underway. Let’s decode the mysteries of mycotoxins and explore how science is turning the tide on these culinary saboteurs!
Keywords	Mycotoxins, food safety, contamination, detection, prevention, industry, regulatory standards, aflatoxins, ochratoxins, Fusarium, health risks.
Field	Biology
Published In	Volume 6, Issue 6, November-December 2024
Published On	2024-12-31
DOI	https://doi.org/10.36948/ijfmr.2024.v06i06.34078
Short DOI	https://doi.org/g8xgpc

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