Abstract
Aflatoxins continue to be a food safety problem globally, especially in developing regions. A significant amount of effort and resources have been invested in an attempt to control aflatoxins. However, these efforts have not substantially decreased the prevalence nor the dietary exposure to aflatoxins in developing countries. One approach to aflatoxin control is the use of binding agents in foods, and lactic acid bacteria (LAB) have been studied extensively for this purpose. However, when assessing the results comprehensively and reviewing the practicality and ethics of use, risks are evident, and concerns arise. In conclusion, our review suggests that there are too many issues with using LAB for aflatoxin binding for it to be safely promoted. Arguably, using binders in human food might even worsen food safety in the longer term.
Highlights
A significant amount of effort and resources have been invested in an attempt to control aflatoxins
Aflatoxins are an important group of mycotoxins because there is strong evidence of their severe health impacts, causing liver cancer, especially among hepatitis B–positive people [2,3,4]
A number of studies observed binding in laboratory conditions with limited replications yet concluded it to be a suitable method of improving food safety
Summary
Mycotoxins, including the important fumonisins, trichothecene toxins, zearalenone, and especially aflatoxins, have caused great concern in African and especially Kenyan markets over the last four decades. The perceived value of interventions may be low and a main reason for this could be the broken food chains where farmers, producers, and supply chain actors are working in isolation from each other, their efforts are not clearly rewarded, and (probably even more importantly) negligence is not sanctioned; Toxins are invisible and tasteless, making them difficult for both producers and consumers to assess; Control is required along the food chain in several points, and currently, the ability to cover the food chains throughout by food inspectors is poor in developing regions; The highest exposure may be in informal markets where regulations and control do not reach; Aflatoxins are a multidisciplinary problem of agriculture, public health, and economics. Focus on staples and fungus-resistant maize can further decrease the promotion of diversity in diets and in agriculture, promoting further monocropping leading to decreased biodiversity levels, which are declining globally in alarming levels
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