Mycotoxins in Agriculture and Food

Mycotoxins are toxic compounds produced by fungi that colonize crops before and after harvest, with aflatoxins — generated mainly by *Aspergillus* species in maize, peanuts, and other staple grains — representing some of the most potent naturally occurring carcinogens known. Chronic low-level exposure is linked to liver cancer, immune suppression, and stunted growth in children, while acute contamination events can be fatal, making mycotoxin management a pressing concern for both public health and global food security. Researchers are actively working to understand how shifting temperature and humidity patterns under climate change are expanding the geographic range of fungal pathogens and altering contamination risk, while also developing detoxification strategies — from biocontrol agents and chemical treatments to enzymatic degradation — that can reduce toxin loads without compromising crop quality. A central unresolved challenge is harmonizing international regulatory limits, which vary widely across countries, with the practical realities of monitoring and enforcement in low-income agricultural regions where exposure burdens are highest.

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Keywords

MycotoxinsToxicologyFungal PathogensFood SafetyAflatoxinHealth Effects