Abstract
The chapter aims to address an overview of the implications of mycotoxins in food safety and the presence of mycotoxins in various foods. Nowadays, everyone wants safe food with a long shelf life. Food safety has become a major strategic issue worldwide and has attracted worldwide attention. Mycotoxins are widely found in food and feed, and dietary exposure to them can induce various types of adverse health effects in humans and animals. Contamination of food by fungi and mycotoxins results in loss of dry matter, quality and nutrition, and poses a significant danger to the food chain. Moreover, mycotoxin contamination decreases product quality and reduces export values, which can lead to significant economic losses for producing countries. Mycotoxin contamination directly reduces food availability and has its own contribution to hunger and malnutrition, and the consumption of food contaminated with mycotoxins has major repercussions on human health.
Highlights
Food security is the basis of human health and quality of life
Substantial amounts of this mycotoxin have been identified in foods intended for the human diet, and in milk, meat, and eggs of animals feeding on feed contaminated with fumonisin B1, even if they were not found in concentrations harmful to human health
In the study conducted by Aristil et al, 87.5% of the samples detected with aflatoxin B1 (AFB1), the AF level was higher than the allowed level
Summary
Food security is the basis of human health and quality of life. Today, food safety has become a major strategic issue in the world and has attracted worldwide attention [1]. A safe food according to the law is nontoxic, harmless, and in accordance with nutritional requirements It will not cause an acute, chronic, and potential danger to human health, for example, during planting, breeding, processing, packaging, storage, transport, sales, consumption, and other food activities. Given the rapid socioeconomic changes of the last decade, worldwide, which promise a flourishing economic rise, food processing, food supply, and consumption patterns have undergone significant changes, increasing the number of outbreaks of food security problems One of these problems, present worldwide, is given by mycotoxins [3]. Mycotoxins are one of the most important contributing factors to food loss, especially in developing countries, and have become a recurring challenge for food safety [4]. Mycotoxin contamination decreases product quality and reduces export values, which can lead to significant economic losses for producing countries. OTA and AF can be produced by toxigenic fungi associated with dried meat products [2, 12, 16]
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