Strategies to Minimising Mycotoxin Contamination in Foods and Feeds

Dear Colleagues,

Contamination of foods and agricultural commodities by toxigenic fungi represents a significant hazard to consumer health and, is a major concern in food safety. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH and nutrient availability.

Mycotoxins are in general stable molecules, difficult to remove from foods and feeds once they have been produced. On the other hand, there are compounds with very different toxic properties, and in addition to the most common mycotoxins, such as aflatoxins, DON, fumonisins, ochratoxins, zearalenone, etc., other mycotoxins such as eniantins, beauvericin, cyclopiazonic acid, sterigmatocystin, citrinin, etc. are emerging.

Their presence in foods and feeds is a recurrent problem and may also lead to significant economic losses, and the prevention of mycotoxin contamination is one of the main goals of agriculture and food industry. Therefore, the food safety demands permanent efforts on research for exploring new strategies to minimise mycotoxin contamination.

The aim of this topical collection is to gather the most recent research that provide data about effective strategies to prevent or reduce the presence of major and emerging mycotoxins in foods and feeds, including, but not limited to: biocontrol strategies including microorganisms producing of antifungal compounds, or able to compete for space and nutrients, studies about mechanisms of action of antifungal agents, detoxification technologies such as chemical removal, physical binding, or biological degradation of mycotoxins, and improved packaging materials.

Dr. Mar Rodriguez Jovita
Dr. Félix Núñez
Collection Editors

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