Mycotoxins: Their presence in food and relationship with nanoparticles
Department of biology, College of education for pure Science, Kirkuk University, Iraq.
Review Article
Magna Scientia Advanced Biology and Pharmacy, 2024, 12(01), 060–067
Article DOI: 10.30574/msabp.2024.12.1.0037
Publication history:
Received on 25 April 2024; revised on 07 June 2024; accepted on 10 June 2024
Abstract:
Mycotoxins are toxic compounds that are produced by certain fungi species; these compounds are found in many food products and may have detrimental effects on the health of human beings and livestock. Mycotoxins spoilage in food triggers both short-term and long-term effects including upset stomachs, liver, kidney, and neurological disorders. Typically used inspection methods for determination of mycotoxins in foods are cumbersome, tedious, and can sometimes give out inaccurate results. Therefore, there is a need for improvement in the approaches used for early detection of mycotoxins and the control of mycotoxin contamination in foods. As for the fourth direction, we can pinpoint nanotechnology for the detection of mycotoxin and their prevention as a promising field of study. When manipulated for use in food, the small size, geometry and surface characteristics of nanoparticles can be used to improve the detection and elimination of mycotoxins in foods. To date, implementation of nanoparticles in food safety is rather limited; however, the potentials of the technology have been highlighted by the existing studies. For instance, some current research has ascertained that nanoparticles are capable of adsorbing mycotoxins so that these toxins are easily separated from the food products. Also, nanoparticles can also be applied for the purpose of degrading or neutralizing mycotoxin.
Keywords:
Mycotoxins; Nanoparticles; Fungi; Foods; Contamination; Aflatoxins
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0