Effects of mycotoxins in foods on human health and strategies for prevention and control: A review
Nan Long, Huan Xin Peng, Yida Wang, Changhong Zhou, Zhao Wang
Abstract
• Systematically synthesizes classic and recent studies on the health impacts of various mycotoxins. • Highlights diverse/synergistic effects, severe health risks, and underlying mechanisms. • Discusses prevention and control strategies, emphasizing the promise of biological approaches. • Proposes integrated management frameworks to mitigate mycotoxin-related health risks. Toxigenic fungi and mycotoxins have been widely spreading in foods all over the world. During the growth, processing, and storage, crops are prone to be contaminated by mycotoxins, which are heat-stable and can persist in grains and cereal-derived-foodstuffs in the food chain, causing serious health issues and huge economic loss. Herein, we summarize and discuss the toxicity, mechanism, and occurrence of some mycotoxins in contaminated food matrix. Animal data and epidemiological statistics indicate that mycotoxins can be mutagenic, carcinogenic, teratogenic, immunosuppressive, neurotoxic, and even fatal. Oxidative stress, cytotoxicity, DNA damage, metabolic disorders, and other mechanisms are closely related to the play of their adverse effects. Some studies have observed mycotoxin synergies, suggesting that mixtures of mycotoxins pose a significant threat to humans. Additionally, this review briefly summarizes some possible prevention and control strategies for these toxic effects to ensure food safety referring to physical, chemical, and biological strategies.