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Applied Spectroscopy Reviews Volume 50, 2015 - Issue 9
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Determination of Mycotoxins in Food: A Review of Bioanalytical to Analytical Methods

Diana BuenoBioelectronics Section, Department of Electrical Engineering, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Mexico DF, Mexico;Laboratory Biosensors Analysis Environment, Université de Perpignan Via Domitia, Perpignan Cedex, France
,
Georges IstamboulieLaboratory Biosensors Analysis Environment, Université de Perpignan Via Domitia, Perpignan Cedex, France
,
Roberto MuñozBioelectronics Section, Department of Electrical Engineering, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Mexico DF, Mexico
&
Jean Louis MartyLaboratory Biosensors Analysis Environment, Université de Perpignan Via Domitia, Perpignan Cedex, FranceCorrespondence[email protected]
Pages 728-774 | Published online: 14 Aug 2015
 
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Abstract

This review highlights methods for the detection of the main mycotoxins: aflatoxins, fumonisins, ochratoxin, patulin, trichothecene, zearalenone, citrinin. Detection methods such as competitive or noncompetitive immunoassays, different biosensors, and the use of optoelectronics devices to miniaturize the equipment in a portable way, are described. The importance of spectroscopic techniques are underlined and the maxima permissible by various committees are indicated.

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