A comprehensive review of mycotoxins, their toxicity, and innovative detoxification methods

A comprehensive overview of food mycotoxins, their toxicity, and contemporary detoxification techniques is given in this article. Mycotoxins, which are harmful secondary metabolites generated by a variety of fungi, including Fusarium, Aspergillus, and Penicillium, provide serious health concerns to humans and animals. These include hepatotoxicity, neurotoxicity, and carcinogenicity. Mycotoxins are commonly found in basic food products, as evidenced by recent studies, raising worries about public health and food safety. The article discusses detection techniques such as enzyme-linked immunosorbent assays (ELISA), and quick strip tests. Moreover, the use of various control systems associated with the detoxification of mycotoxinis highlighted. In addition, novel detoxification strategies such as nanotechnology, plant extracts, and omics studies were also discussed. When taken as a whole, this analysis helps to clarify the pressing need for efficient management and monitoring techniques to prevent mycotoxin contamination in the food chain.