Mycotoxins as Food and Feed Contaminant: Effect on Health and Economy and Their Management

Abstract

Mycotoxins are toxic compounds that are naturally produced by certain fungi in numerous foodstuffs such as cereals, dried fruits, nuts, and spices. Contamination of food and feed with mycotoxin is a serious concern for the producers, processors, and consumers. The occurrence of mycotoxin in human food and animal feed is not primarily avoidable because of environmental conditions and poor manufacturing practices. Mycotoxin contamination has resulted in severe economic losses and health disorders over time. The Food and Agricultural Organization (FAO) of the United Nations reported that 25% of agricultural crops are contaminated with mycotoxins annually. The most toxic and predominant mycotoxins in food and feed are aflatoxins. Several methods and strategies exist to prevent or reduce mycotoxin contamination in agricultural products, applied during either pre- or post-harvest. Most mycotoxins are generally resistant to inactivation processes such as heating. According to FAO, any decontamination method should inactivate, remove, or destroy the toxins. More importantly, it should not leave any secondary metabolites or substances on the product or change its functional and nutritional properties. This chapter reviews various aspects of mycotoxins related to the contamination, their associated health issues, and the up-to-date strategies that have been applied to detect and control mycotoxins in food and feed.