Postharvest strategies for decontamination of aflatoxins in cereals

ABSTRACT

Aflatoxins generate great concern worldwide regarding their impact on health; they are associated with liver cancer and have an economic impact on agricultural products, as they lead to rejection of food products due to noncompliance with quality standards and affect the health of consumers. Aflatoxins are commonly found in the three most important cereals in the world, namely, maize, rice, and wheat; moreover, they have been reported in different areas of the world (Africa, America, Asia, and Europe). A higher occurrence of aflatoxins is associated with areas with high humidity and temperatures, which favor the growth of toxigenic fungi such as Aspergillus flavus and Aspergillus parasiticus. Few studies have focused on the presence of aflatoxins in cereals; therefore, the objective of this article is to review the occurrence of aflatoxins worldwide with an emphasis on maize, wheat and rice, as well as the economic impact, health effects, and main decontamination methods to reduce aflatoxins. Different aflatoxin control strategies have been reported for cereals, including physical, chemical, and biological methods, with results ranging from a 14% reduction to complete elimination, depending on the decontamination strategy used, food, concentration, and type of aflatoxins.

KEYWORDS:

• Mycotoxins
• corn
• fungi
• detoxification
• mycotoxigenic fungi
• routes of exposure

Disclosure statement

No potential conflict of interest was reported by the author(s).