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Review

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

by
Sofia Agriopoulou
*,
Eygenia Stamatelopoulou
and
Theodoros Varzakas
Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
*
Author to whom correspondence should be addressed.
Foods 2020, 9(2), 137; https://doi.org/10.3390/foods9020137
Submission received: 11 December 2019 / Revised: 21 January 2020 / Accepted: 22 January 2020 / Published: 28 January 2020
(This article belongs to the Special Issue Occurrence, Importance and Control Strategies of Major Mycotoxins in Foods-Prevention and Detoxification)
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Abstract

Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide. The major classes of mycotoxins that are of the greatest agroeconomic importance are aflatoxins, ochratoxins, fumonisins, trichothecenes, emerging Fusarium mycotoxins, enniatins, ergot alkaloids, Alternaria toxins, and patulin. Thus, in order to mitigate mycotoxin contamination of foods, many control approaches are used. Prevention, detoxification, and decontamination of mycotoxins can contribute in this purpose in the pre-harvest and post-harvest stages. Therefore, the purpose of the review is to elaborate on the recent advances regarding the occurrence of main mycotoxins in many types of important agricultural products, as well as the methods of inactivation and detoxification of foods from mycotoxins in order to reduce or fully eliminate them.
Keywords: mycotoxins; occurrence; detoxification; decontamination; foodstuffs; aflatoxins; fumonisins; ochratoxins; food safety; risk mycotoxins; occurrence; detoxification; decontamination; foodstuffs; aflatoxins; fumonisins; ochratoxins; food safety; risk

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MDPI and ACS Style

Agriopoulou, S.; Stamatelopoulou, E.; Varzakas, T. Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods. Foods 2020, 9, 137. https://doi.org/10.3390/foods9020137

AMA Style

Agriopoulou S, Stamatelopoulou E, Varzakas T. Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods. Foods. 2020; 9(2):137. https://doi.org/10.3390/foods9020137

Chicago/Turabian Style

Agriopoulou, Sofia, Eygenia Stamatelopoulou, and Theodoros Varzakas. 2020. "Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods" Foods 9, no. 2: 137. https://doi.org/10.3390/foods9020137

APA Style

Agriopoulou, S., Stamatelopoulou, E., & Varzakas, T. (2020). Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods. Foods, 9(2), 137. https://doi.org/10.3390/foods9020137

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