Mycotoxin contamination in hazelnuts: Food safety challenges in a changing climate

Abstract

Hazelnuts ( Corylus avellana L.), a widely consumed global crop, are susceptible to mycotoxin contamination, particularly aflatoxins , which pose significant risks to public health and the agricultural sector. This review discusses the factors influencing aflatoxin contamination in hazelnuts, focusing on environmental variables such as temperature, humidity, and soil conditions, which play a critical role in the growth of mycotoxigenic fungi. Climate change is expected to exacerbate fungal proliferation, especially in regions like the Mediterranean and temperate zones , increasing the likelihood of mycotoxin contamination. In response, advancements in multi-mycotoxin detection methods, such as liquid chromatography-tandem mass spectrometry, have enabled comprehensive analysis of regulated and non-regulated mycotoxins, facilitating better monitoring and risk assessment. The identification of additional mycotoxins in hazelnuts, including ochratoxin A and enniatins , has highlighted the complexity of contamination risks. Despite regulatory measures, including maximum levels set by the European Commission, challenges remain in ensuring compliance, particularly with imports from high-risk regions like Turkey, Azerbaijan, and Georgia. While chemical control strategies (e.g., fungicides , insecticides) are still heavily employed in hazelnut cultivation, their overuse may contribute to resistance development and environmental burden. Therefore, effective mitigation strategies must include not only enhanced monitoring and adaptation to climate variability, but also restrictions on chemical inputs, promotion of integrated pest management , and further enforcement of regulatory testing protocols. Continued research on the impact of climate change on mycotoxin dynamics is essential for shaping future policies and ensuring sustainable hazelnut production.

Topics & Concepts