Abstract
• The meta-analyses studies on the occurrence and fate of mycotoxins in cereal-based products were discussed. • The occurrence and levels of mycotoxins in various products were different. • Various processing methods affect the levels of mycotoxins in final products. Cereal grains and cereal-based food products are vital nutrient sources that could be naturally contaminated by various fungal species, which may cause the production of secondary toxic metabolites, considered as mycotoxins. They have become a significant health issue, mostly because of their adverse health effects such as carcinogenicity. Mycotoxins’ occurrence and fate in cereals and derived products were subjects of several research publications, and their results were used through some systematic reviews and meta-analyses, while no definitive conclusion was drawn from these investigations. In this regard, the current review summarized the available systematic reviews and meta-analyses conducted regarding the occurrence, levels, and fate of different mycotoxins in cereal grains and cereal-based foods and integrating the findings to gain a perspective view on the subject.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
