Mycotoxins in Agriculture and Food

Mycotoxins are toxic compounds produced by molds that colonize crops such as maize, wheat, and peanuts, often before harvest or during storage, with aflatoxin standing out as one of the most potent naturally occurring carcinogens known. Chronic or acute exposure through contaminated food and feed is linked to liver cancer, immune suppression, and stunted growth in children, making mycotoxin contamination a serious concern for both public health and global food security. Researchers are working to better understand how fungal pathogens spread under shifting climate conditions, since warming temperatures and erratic rainfall appear to be expanding the geographic range and seasonal windows where contamination risk is highest. Active areas of investigation include developing more effective detoxification strategies — from biological degradation to chemical and physical treatments — and establishing regulatory thresholds that balance health protection with the economic realities faced by farmers and food producers worldwide.

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Keywords

MycotoxinsToxicologyFungal PathogensFood SafetyAflatoxinHealth Effects