Applications for the Prevention and Detoxification of Mycotoxins in the Food and Feed Industry

Ayhan Filazi, Burcu Avci


Mycotoxins which are secondary metabolites of fungi have been reported to be carcinogenic, genotoxic, teratogenic, nephrotoxic and hepatotoxic. Mycotoxins, which are found in all stages of food and feed industry, also cause economic losses. Therefore, research and development studies for the control of mycotoxins are being carried out quite widely. Methods for the control of mycotoxins in food and feedstuffs are carried out in two stages: prevention of contamination of mycotoxins and detoxification after contamination. Methods for preventing the formation of mycotoxins include management of environmental factors, good agricultural and production practices, and appropriate conservation practices. Detoxification methods of mycotoxins include physical, chemical and biological applications. Apart from these, there are innovative and environmentally friendly methods. This review aims to briefly explain all methods used in the control of mycotoxins and to make predictions for the future, considering that they will benefit the food industry and maximize consumer safety.

Key words: Food, Feed, Mycotoxin, Decontamination, Detoxyfication, Control

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ISSN (online) 2422-8702