Aflatoxin Decontamination Research Articles

Technologies to decontaminate aflatoxins in foods: a review

SummaryAflatoxins are toxic secondary metabolites produced by Aspergillus spp., found in staple food commodities. Aflatoxins are carcinogenic, teratogenic, and mutagenic and pose a serious threat to the health of humans. The identification and quantification of aflatoxins in foods is a major challenge to guarantee food safety. Therefore, developing feasible, sensitive, and robust methods for decontamination is paramount, with short processing time and negligible impact on quality. This review evaluates recent novel technologies for aflatoxins decontamination by physical methods (microwave heating, Gama and electron beam irradiation, pulse light and ultraviolet), chemical methods (ozone, natural plant extracts, and organic acids), and biological methods (atoxigenic Aspergillus strains, Trichoderma spp., and bacteria and yeast). The study highlights on the cutting‐edge technologies of smart packaging and artificial intelligence (AI). To achieve more efficiency and adaptability to different food matrices in aflatoxins decontamination, the study suggests integrating multiple strategies. The study also recommends integrating Partnership for Delivery (P4D) to share the responsibility to increase the chance for success and control aflatoxins in foods.

Efficacy of Aflatoxin decontamination in red chilli powder using Low or Vacuum -Pressure Cold Plasma Technology

Addressing aflatoxin contamination in red chilli powder requires a multi-faceted approach, including prevention, regular monitoring, and stringent regulatory measures to protect consumer health. This study seeks a technological approach to destroy the aflatoxin generated in red chilli powder. The main objective of this study was to evaluate the efficacy of low or vacuum pressure (VCP) plasma on detoxifying aflatoxins in red chilli (Capsicum anuum L.). Vacuum (0.5 mbar pressure) Cold Plasma treatment was applied for aflatoxins contaminated red chilli powder sample at different exposure times: 3, 6, and 9 min at 37 ˚C. All the types of aflatoxins in red chilli powder samples were significantly reduced, and AFB2, AFG1, and AFG2 were not detected in any treated chilli powder samples. The lowest AFB1 level (1.6µg/kg) was recorded in a 3 min treated sample. Water activity, moisture percentage, and colour of chilli powder significantly decreased with increasing treatment time, highlighting negative effects of VCP treatment. The study reveals the potential for the removal of aflatoxin using VCP.

Aflatoxin Decontamination in Maize Steep Liquor Obtained from Bioethanol Production Using Laccases from Species within the Basidiomycota Phylum.

Maize (Zea mays L.) is an important crop in Argentina. Aspergillus section Flavi can infect this crop at the pre-harvest stage, and the harvested grains can be contaminated with aflatoxins (AFs). During the production of bioethanol from maize, AF levels can increase up to three times in the final co-products, known as, dry and wet distiller's grain with solubles (DDGS and WDGS), intended for animal feed. Fungal enzymes like laccases can be a useful tool for reducing AF contamination in the co-products obtained from this process. The aim of the present study was to evaluate the ability of laccase enzymes included in enzymatic extracts (EE) produced by different species in the Basidiomycota phylum to reduce AF (AFB1 and AFB2) accumulation under the conditions of in vitro assays. Four laccase activities (5, 10, 15, and 20 U/mL) exerted by nine isolates were evaluated in the absence and presence of vanillic acid (VA), serving as a laccase redox mediator for the degradation of total AFs. The enzymatic stability in maize steep liquor (MSL) was confirmed after a 60 h incubation period. The most effective EE in terms of reducing AF content in the buffer was selected for an additional assay carried out under the same conditions using maize steep liquor obtained after the saccharification stage during the bioethanol production process. The highest degradation percentages were observed at 20 U/mL of laccase enzymatic activity and 1 mM of VA, corresponding to 26% for AFB1 and 26.6% for AFB2. The present study provides valuable data for the development of an efficient tool based on fungal laccases for preventing AF accumulation in the co-products of bioethanol produced from maize used for animal feed.

Impact of some Ghanaian local roasting methods on aflatoxin reduction in groundnuts (Arachis hypogaea L)

Groundnut (Arachis hypogaea L) is an important cash crop in Ghana and a key component of many Ghanaians' diets. Groundnuts are mostly infected with aflatoxin, a secondary metabolite of the fungal species Aspergillus. The most popular form of traditional food processing of groundnuts is the application of heat, which involves boiling, baking, canning, frying, and roasting. This study characterized the effect of various local processing methods on aflatoxin levels in groundnut. Groundnut samples purchased from vendors in the Ho central market, Volta Region of Ghana, were processed by various local roasting methods viz- a- vis raw contaminated (control). High-Performance Liquid Chromatography connected to a fluorescence detector (HPLC-FLD) was used to determine the aflatoxin levels in the samples. The results revealed that through a combination of roasting + sand + pretreatment methods, the highest percentage of aflatoxin reduction of 97.38% was obtained. This was followed by the combination of roasting + sand – pretreatment (95.79%). Roasting + gari (a fermented partially gelatinized granular product) + pretreatment combination resulted in a percentage reduction of aflatoxins to 82.51%. Roasting + gari – pretreatment combination resulted in a percentage reduction of aflatoxins of 72.81% while Roasting with neither sand nor gari and without pretreatment resulted in an aflatoxin reduction of 43.62%. It was observed that the extent of aflatoxin reduction depended upon the duration of roasting of groundnuts as well as the type of roasting method used. The results of this research offer us the idea and extent of decontamination of aflatoxins in our foods by our local processing methods which will inform policymakers of the areas of prioritization when it comes to Food Safety.

Adsorption of aflatoxin B1 to corn by-products

The adsorption of aflatoxin B1 (AFB1) to natural fiber materials prepared from corn by-products was investigated in this study. The results showed that corn cob powder (CCP) dose, particle size, time (0.25–24 h), temperature (4, 20, 37, 50 and 100 °C) and pH (2–8), had significant effects on adsorption. The maximum adsorption (98%) was with particles 500–355 µm in size at 20 °C for 8 h, at the dose of 50 mg mL−1. The adsorption fitted pseudo-second-order model and Langmuir isotherm well. Besides, CCP had a higher adsorption capacity to AFB1 than any single cell wall components of corn, which indicated that capillary effect happened in cell wall might be the main reason for adsorption. The results also suggested that CCP could reduce AFB1 content from both liquid and solid food matrixes. Briefly, CCP displayed promising properties that could be developed in nature-based practical applications for food aflatoxin decontamination.

Recent Advances in Biodecontamination of Aflatoxins in Foodstuffs: Using Biomass (2011-2021)

Background: Aflatoxin is one of the most hazardous toxins produced by Aspergillus spp. and contaminates animal feed and therefore human food. Aflatoxin exposure causes several health problems including liver, kidney, and intestine disorders for human beings. Therefore, an efficient decontamination method for food stuff seems essential. Objective: The aim of this mini-review was to go over the recent advances in the decontamination of aflatoxins in foodstuffs and explain the bio-removal methods based on microorganisms during the last decade. Methods: Literature research was performed using the keywords “aflatoxin”, “bio removal”, “decontamination”, “food”, and “biomass” individually or all together, in Scopus, Web of Science, and Pubmed in the last decade. Results: LABs and yeasts are the most useful and successful microorganisms in this field. These methods are very efficient, specific, environmentally friendly, and cost-effective, also they do not affect the nutritional value of the foodstuffs, unlike the physical or chemical techniques. The bio-removal methods contain aflatoxin adsorption and degradation. Conclusion: Although more studies and researches are required to evaluate the different types of toxin removal using various microorganisms and their practical aspects and the highest efficiency should be determined.

A systematic review to introduce the most effective postbiotics derived from probiotics for aflatoxin detoxification in vitro

The purpose of this study was to gather information about the percentage of aflatoxin decontamination by postbiotics and to find the most effective postbiotic. In this review article, studies were collected from databases. All the articles related to experimental studies were included in the study. It appeared that the postbiotics derived from Lentilactobacillus kefiri, Lentilactobacillus kefiri, Lacticaseibacillus rhamnosum, Lacticaseibacillus rhamnosum and Pediococcus pentosaceus probiotic bacteria were the most effective postbiotics with 97.22%, 95.27%, 86.2%, 81.4% and 91% inhibitory effect against aflatoxins B1, B2, G1, G2 and M1, respectively. Therefore, postbiotics could be used as safe anti-aflatoxin agents in food products.

Application of light based, non-thermal techniques to determine physico-chemical characteristics, pungency and aflatoxin levels of dried red chilli pods (Capsicumannuum)

Aflatoxin contamination is a significant barrier in the international trade of major spices like chilli, aniseed, and pepper. Hence, it is crucial to develop effective aflatoxin decontamination management strategies to enhance the export potential of Indian spices. However, traditional methods employed for aflatoxin reduction significantly impact the characteristics of chilli. Thus, an investigation was conducted to determine the effectiveness of non-thermal, light-based techniques such as UV-C, blue LED and atmospheric plasma in reducing the aflatoxin concentration in dried chilli. The LED treatment at 3.4 V significantly increased the β-carotene content of chilli. Similarly, the atmospheric plasma treatment reductant increased the volatile oil and carotenoid content by 75% and 39%, respectively. In addition, the LED treatment significantly increased the pungency characteristic of chilli by 163% when compared to the control sample. Further, the chromatographic analysis confirmed the increase in capsaicin content of red chilli by 20% and 41% after UV-C and plasma treatment, respectively. UV- C radiation for 90 min at 60W, blue LED light (25000 mcd radiant power) at 470 nm for 45 min and atmospheric plasma at 45 kV for 15 min resulted in the reduction of aflatoxin B1 content in chilli by 15%, 38% and 67%, respectively. Atmospheric plasma significantly reduced the aflatoxin content below the permitted limit according to FAO WHO standards (of 30 ppb) within a limited time.

Aflatoxin Occurrence, Contamination, Detection, and Decontamination with Special Emphasis on Coconut Oil: A Review

Purpose: Coconut oil is one of the commonest and profusely used plant oils in Asian cuisine. Many studies are being carried out aiming at preventing/eliminating potential aflatoxin contamination of the oil or its products along the value chain. The present review analytically provides an overview of aflatoxin occurrence, contamination, detection, and decontamination of vegetable oils with special emphasis on coconut oil. Research Method: Findings and conclusions of studies related to aflatoxins, that are published in authentic sources were reviewed and presented in a chronological manner. Based on the information, current detection and decontamination methods for aflatoxins in edible plant oils were demonstrated. Findings: Complete decontamination of aflatoxins from edible oils seemed impossible, but reducing the accumulated concentrations below the permissible levels seemed possible. The use of chemical agents like alkalis, the most commonly practiced method on a commercial scale, adversely affects human health and the environment. UV irradiation is a promising physical decontamination method of oil with aflatoxins and combining UV irradiation with other potential methods such as the use of adsorbents showed an enhanced efficacy. However, further studies are required to ensure the effective and safe use of biological methods in aflatoxin-contaminated edible oils. Research Limitations: Research gaps in the application of biological decontamination methods in edible oils especially in coconut oil were found. Originality/ Value: This paper critically and aimfully analyzes the relevant information with a view to find gaps thereby showing new directions for applied research to assess nutritional, sensory, and quality attributes in the oils and value-added products, subjected to biological treatments.

Biorreactores empleados para la biorremediación de aflatoxinas

The toxicity of microorganisms such as aflatoxins found in various varieties of food that are currently widely consumed in Peru as in the world. Many of the foods contaminated with aflatoxins cause diseases, one of the main ones being carcinogenicity. This study aimed to evaluate the effect of ozone/air and UV concentration on the remediation of aflatoxins in different cereals or grains for human consumption. This study reviews how a new reactor can be developed that degrade and detoxify into more aflatoxins, however, many studies have verified that the harmful effects of AFB1 can be greatly reduced by UV irradiation in the photodegradation reactor, and the reactor can be applied on a large scale in the detoxification of AFB1 of many kinds of cereal, as well as in sewage. Therefore, there has been a growth in the development of new biofilm-type and closed reactors to reduce the amount of this toxin in food. The creation of new bioreactors such as the fluidized bed one is very promising for the decontamination of aflatoxins in cereals and would be less dangerous for consumers.

Emerging technologies in combination with probiotics for aflatoxins removal: an updated review

SummaryAflatoxins are known for their high toxicity, and their presence in food is associated with a high health risk. The levels were set for aflatoxin in different foodstuffs to protect public health. Various chemical, physical, and biological methods have been reported for decontamination and detoxifying aflatoxins. Among biological methods, probiotics have an important role in the decontamination of aflatoxins. At the same time, some emerging food processing technologies showed promising results in aflatoxin degradation. This article reviewed significant studies of the last four years that investigated the effects of probiotics on the degradation rate of aflatoxins. Discussions on the possible contribution of emerging technologies along with probiotics are also provided. The results showed that the bioavailability of aflatoxins was reduced by adsorption or binding to probiotics’ cell walls, which increased their excretion rate. Besides, the amount of aflatoxin absorbed by probiotics depends on several parameters, including the complexity of the food matrix. Therefore, probiotics can be used as an effective method to reduce the absorption of aflatoxins in combination with other methods.

Biodecontamination of milk and dairy products by probiotics: Boon for bane

In recent decades, “contamination of the environment, food, and feed by different contaminants such as heavy metals and toxins is increasing due to industrial life.” Commercial milk and milk products can be contaminated with heavy metals and mycotoxins. Biosorption is a low-cost method and has good potential for decontamination. In dairy products, “various starters, especially probiotics, can be used as biosorbants, while microorganisms are able to bind to heavy metals and toxins and decrease their bioavailability and hazards in the human body.” In this article, the key role of dairy starters and probiotics in the decontamination of toxins and heavy metals, and the best probiotics for decontamination of aflatoxins and heavy metals has been reviewed. After a quick glance at introducing dairy products and the main risks in association with the intake of some hazardous materials from dairy products, the application of biological systems is mentioned. Then, the article is focused on the role of beneficial microorganisms as the last chance to decrease the risk of exposure to toxins and heavy metals in dairy products. This review can be helpful for biotechnologists and scientists who have challenges about the existence of heavy metals and toxins in milk and dairy products, and help them to find the best method to decrease the content of the usual contaminants.

Elimination of Aflatoxins from Two Selected Nigerian Vegetable Oils using Magnetic Chitosan Nanoparticles

Abstract Activated charcoal and imarsil (local adsorbent) had shown significant Aflatoxin (AF) decontamination potentials in vegetable oil at a low AF contamination level of ≤ 9 ng/L. AF contamination in vegetable oils can be more than a hundred-fold of this. Therefore, it is needed to investigate the potential of other adsorbents at higher AF contamination levels. Magnetic Chitosan Nanoparticle (MCNP) was synthesized, and its aflatoxins extraction efficiency from two edible vegetable oils was investigated. MCNP exhibited extraction efficiencies of 82.80 – 100% and 94.87 – 100% in palm kernel oil and palm oil at the contamination levels of 579.6 and 964.6 ng/L respectively. Total aflatoxins cleanup of the palm oil and palm kernel oil was possible at 30 °C within 30 and 60 minutes, respectively, at the optimized condition of 4.4 mg/L MCNP. MCNP concentration, temperature of extraction, and contact time were significant (p < 0.05) in palm kernel oil, while these conditions were not significant (p > 0.05) in palm oil. The results of the present investigation depict that the AF extraction efficiency of MCNP depends on the type of vegetable oil and that MCNP could be a credible alternative for AF decontamination of the investigated vegetable oil. Keywords: aflatoxins, chitosan, contamination, nanoparticles, vegetable oils

Biodegradation of aflatoxin by bacterial species isolated from poultry farms

Aflatoxins are carcinogenic compounds produced by certain Aspergillus spp and naturally contaminate poultry rations. Exposure to low levels of Aflatoxin B1 (AFB1) in poultry feeds is the second most threatening issue facing the poultry industry in Egypt; it can cause a reduction in growth, egg production, and compromised immune functions, resulting in significant economic loss. Hence, a safe, effective and eco-friendly detoxification method is strongly required. Biological decontamination is a promising approach to reduce aflatoxin levels within threshold limits. This study explores the biodegradation capacity of bacteria isolated from the moldy feed, soil and poultry feces in various poultry farms against AFB1 (100 ppb), G1 (100 ppb), B2 (30 ppb), G2 (30 ppb). Sixty-five bacterial isolates were initially screened using coumarin media with a concentration of (0.01%–0.5%) coumarin. Only one soil isolate (SZ1) grew at the highest concentration (0.5%). Coumarin and Aflatoxin degradation rates of ten promising isolates were measured using spectrophotometry and HPLC. Six isolates reduced AFG1 by more than 90% in the liquid medium, five reduced AFB2 while only four did the same with AFB1& AFG2. Impressively, isolate SZ1 (identified as Pseudomonas fluorescens) exhibited the best degradation capacity to both coumarin and aflatoxin with 100% degradation of AFG1 and 99% degradation of AFB1, AFB2 and AFG2. Biochemical and molecular identification of the ten isolates revealed that they belong to four genera; Bacillus (6), Pseudomonas (2), Enterococcus (1) and Stenotrophomonas (1). Factors affecting Pseudomonas fluorescens SZ1 degradation activity was further investigated. Optimum temperature, time and pH for maximum aflatoxin degradation were at 37 °C, 72 h and 7, respectively. Treatment with proteinase K reduced the degradation activity of G1 (31% ± 1.438), B1 (42% ± 1.438), G2 (19% ± 1.097), and B2 (25% ± 1.732), suggesting that the effective component in aflatoxin degradation may be protein in nature. Our study suggests the biocontrol potential of several different species isolated from poultry farms; B. haynesii, B. licheniformis, B. tequilensis, B. subtilis, B. amyloliquefaciens, Pseudomonas fluorescens, Enterococcus casseliflavus, and Stenotrophomonas maltophilia. The results proposed Pseudomonas fluorescens SZ1 as an excellent candidate for bioremediation and decontamination of aflatoxin in feed matrices. To the best of our knowledge, this is the first report identifying B. haynesii, Enterococcus casseliflavus, B. tequilensis and B. amyloliquefaciens with aflatoxin degradation activity.

Cytotoxicity assessment of Aflatoxin B1 after high voltage atmospheric cold plasma treatment

Aflatoxin B1 (AFB1) is a secondary metabolite produced by Aspergillus flavus and A. parasiticus, and is a known carcinogen in humans and animals. High voltage atmospheric cold plasma (HVACP) technology has already shown promise to decontaminate AFB1 in food and feed. This study aimed to investigate the cytotoxicity of AFB1 after HVACP treatment. AFB1 (100 μM) was treated at 85 kV with HVACP for 0, 2, 5, 10, and 20 min. HepG2 cells were exposed to HVACP-treated AFB1 for 72 h and assessed for cell viability, caspase-3 activity, DNA fragmentation, and protein carbonyls for each treatment time. Cell viability, caspase-3 activity, DNA fragmentation levels, and protein carbonyls contents of HepG2 cells exposed to HVACP-treated AFB1 after 20 min was not significantly different compared to non-exposed HepG2 cells (P > 0.05). However, their contents were significantly higher in non-exposed cells compared to the other HVACP treatment times (P < 0.01). Twenty minutes of HVACP treatment for AFB1 significantly reduced AFB1 cytotoxicity and oxidative damage and showed potential as a safe aflatoxin decontamination technology.

English

The efficacy of two microbial isolates, Bacillus spp. (B285) and Saccharomyces spp. yeast strain (Y833), in reducing aflatoxin concentration in poultry feeds in comparison with the commonly used commercial chemical binder, bentonite, was investigated using the VICAM ® fluorometer. The influence of the poultry feed matrix, pH (4.5 and 6.5), and temperature (room temperature, 37 and 42oC) on the aflatoxin reducing activity by the two microorganisms was also explored. All microorganisms and bentonite reduced aflatoxins by over 74% of the original concentration. Bentonite registered the highest reduction at 93.4%; followed by Y833 (83.6%), then the combination of Y833 and B285 (77.9%); and lastly B285 (74.9%). Temperature and pH did not have significant effect on the performance of the biological agents and bentonite. The aflatoxin reducing activity was lower in presence of feeds compared to that in phosphate buffered saline except for Y833. The yeast strain was more effective than the bacterial strain in reducing the aflatoxin levels; however, both are promising strategies for countering the aflatoxin challenges in animal feeds. In response to the advocacy for use of biological control agents, there is need for more investigations to establish the safety of the microorganisms and the mechanism of aflatoxin decontamination. Key words: Aflatoxin decontamination, Saccharomyces, Bacillus, commercial binder, animal feeds, pH, temperature.

Decontamination of Aflatoxins by Lactic Acid Bacteria.

Aflatoxins are toxic secondary metabolic products, which exert great hazards to human and animal health. Decontaminating aflatoxins from food ingredients to a threshold level is a prime concern for avoiding risks to the consumers. Biological decontamination processes of aflatoxins have received widespread attention due to their mild and environmental-friendly nature. Many reports have been published on the decontamination of aflatoxins by microorganisms, especially lactic acid bacteria (LAB), a well-explored probiotic and generally recognized as safe. The present review aims at updating the decontamination of produced aflatoxins using LAB, with an emphasis on the decontamination mechanism and influence factors for decontamination. This comprehensive analysis provides insights into the binding mechanisms between LAB and aflatoxins, facilitating the theoretical and practical application of LAB for decontaminating hazardous substances in food and agriculture.

Evaluation and detoxification of aflatoxins in ground and tree nuts using food grade organic acids

Abstract The contamination of foodstuffs especially nuts with aflatoxins (AFs) affected by some of the fungal genera species is a major threat to the economy, safe food supply and serious health concerns to any country in recent days. Recently different techniques including heat, ozone and microbes are used for the decontamination of aflatoxin but all these are limited to achieve the desirable results. The present study objectives to decontaminate AFs in nuts by using three food-grade organic acids. The aqueous solutions of three food-grade organic acids namely citric, lactic and propionic acid are used at five different concentrations (1, 3, 5, 7 and 9%) to detoxify aflatoxin B1 (AFB1) and total aflatoxins (TAFs) that includes ;AFB1, AFB2, AFG1 and AFG2 in selected nuts including almond, peanut, pistachio and walnut at two different moisture levels (10 ± 3 and 16 ± 3%). The high-performance liquid chromatography (HPLC) coupled with fluorescence detection method was applied for the qualitative and quantitative determination of AFs. The results showed that the decontamination of AFB1 and TAFs significantly increased in infected nuts by increasing the concentration of acids. The experimental results after 15 min treatment of walnut (10 ± 3 and 16 ± 3% moisture level), pistachio (10 ± 3% moisture content) and peanuts (10 ± 3% moisture content) with citric, lactic and propionic acids at 9% concentration significantly reduced AFs about 99, 99.90 and 96.07% respectively. Furthermore, treatment with citric and lactic acids resulted in the conversion of AFB1 into less toxic products identified as AFD1 via hydrolysis of the lactone ring. Furthermore, citric acid was found as the most efficient acid in degrading the TAFs among all three organic acids. The present study showed better AFs detoxification results than conventional methods. Hence, it is concluded that citric, lactic, and propionic acids can be applied as a useful and safe decontamination method for AFB1 and TAFs in aflatoxin-affected nuts.

Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review

AbstractAflatoxins as the remarkable food safety issues are toxic compounds produced by some of the fungus among variety of food and feed products, while their decontamination has been investigated through some proposed kinetics based on the various conversion factors. Among them, in terms of the chemical‐based decontamination techniques, the zero‐, first‐ and second‐order reaction mechanisms are utilised conventionally alone or in combination with the Arrhenius model. However, the equilibrium adsorption, statistical inactivation models and the first‐order reaction kinetics are the most common mathematical description of the physical based decontamination techniques. Finally, for biological based decontamination techniques, as several interconnected factors are involved, the response surface analysis (RSM) and the central composite design (CCD) methods are highly used. In this regard, the present review was aimed to provide an overview regarding the modelling approaches in aflatoxins decontamination based on the kinetics and thermodynamics aspects of the processes.

In vitro and in vivo capacity of yeast-based products to bind to aflatoxins B1 and M1 in media and foodstuffs: A systematic review and meta-analysis

The aflatoxins are hepatotoxic and carcinogenic metabolites produced by Aspergillus species during growth on crop products. In this regard, a systematic review to collect the quantitative data regarding the in vitro capacity of yeasts-based products to bind to aflatoxin B1 (AFB1) and/or aflatoxin M1 (AFM1) was performed. After screening, 31 articles which met the inclusion criteria was included and then the pooled decontamination of aflatoxins in the defined subgroups (the type of foods, pH, contact time, temperature, yeast species, and aflatoxin type) was calculated by the random effect model (REM). The overall binding capacity (BC) of aflatoxins by yeast was 52.05% (95%CI: 49.01–55.10), while the lowest and highest aflatoxins’ BC were associated with Yeast Extract Peptone (2.79%) and ruminal fluid + artificial saliva (96.21%), respectively. Regarding the contact time, temperature, pH and type of aflatoxins subgroups, the binding percentages varied from 50.83% (>300 min) to 52.66% (1–300 min), 50.71% (0–40 °C) to 88.39% (>40 °C), 43.03% (pH: 3.1–6) to 44.56% (pH: 1–3) and 59.35% (pH > 6), and 48.47% (AFB1) to 69.03% AFM1, respectively. The lowest and highest aflatoxins’ BC was related to C. fabianii (18.45%) and Z. rouxii (86.40%), respectively. The results of this study showed that variables such as temperature, yeast, pH and aflatoxin type can be considered as the effective factors in aflatoxin decontamination.