A Systematic Review on Mycotoxins in Food and Environment: Occurrence, distribution, Impact on human health and Prevention

Abstract

Mycotoxins are naturally occurring secondary metabolites produced by fungi, molds, and saprophytes. These secondary metabolites are basically toxins  foundin various food items, such as preserved maize, cereals, nuts, among others. Upon consumption, they have the potential to induce diseases in living organisms, particularly in humans. Mycotoxin, commonly include aflatoxins, deoxynivalenol and patulin.Theoccurrence and distribution of these mycotoxins are shown to be dependent on environmental factors such as seasons and temperature variations. They posed a significant threat to both crops and living organisms. This paper compiles the data ofmitigation of their adverse effects, numerous strategies proposed in past studies. The strategies included the implementation of innovative techniques like Cold Atmospheric Plasma (CAP) and the use of Natural Essential Oils (NEO). Advancements in technology had led to the development of novel methods aimed at combating the proliferation of mycotoxins.