Mycotoxins associated food safety concerns of agricultural crops, prevention and control

Abstract Mycotoxins are group of toxic secondary metabolites and found in food and agricultural commodities which leads to illness in human and animals and economic loss to the country. During harvesting, processing, transportation, storage and handling, the substrates are very prone to fungal growth and leads to the subsequent production of secondary harmful metabolites called mycotoxins. As per Food and Agriculture Organization report, merely 25% of World’s agricultural products are contaminated with mycotoxins and the contaminated products are unfit for human consumption and leads to various chronic illness and fatal diseases. Mycotoxins affected the diversified food substrates and processed products like cereals, grains, cured meat, dairy products, beverages, infant foods, nuts and ready-to eat foods. Aflatoxins, deoxynivalenol, fumonisins, ochrotoxins and zearalenone, toxins are frequently affected the agricultural and food products. There are various efforts rendered towards the prevention and control of the mycotoxins in food and agricultural products. Efforts are continuing to control the mycotoxins using the biocontrol approaches mediated through microorganisms, enzymes, nano based tools and the early detection of mycotoxins using biosensors.