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Mycotoxins in Ready-to-Eat Foods: Regulatory Challenges and Modern Detection Methods.

Eleonora Di Salvo1, Giovanni Bartolomeo1, Rossella Vadalà1

  • 1Department of Biomedical, Dental, Morphological and Functional Imaging Sciences (BIOMORF), University of Messina, 98168 Messina, Italy.

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|June 25, 2025
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Summary

Ready-to-eat foods may contain harmful mycotoxins from fungal growth. This review links mycotoxin contamination in ready-to-eat foods, artificial intelligence detection, and consumer health risks.

Keywords:
artificial intelligencefood safetyfungihuman healthmycotoxin legislationmycotoxinsready-to-eat foods

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Area of Science:

  • Food Science
  • Toxicology
  • Public Health

Background:

  • Mycotoxins, secondary metabolites from fungi, contaminate various crops like maize and peanuts.
  • Increased consumption of ready-to-eat (RTE) foods presents new food safety challenges.
  • Understanding mycotoxin risks in RTE foods is crucial for consumer health.

Purpose of the Study:

  • To review literature on mycotoxin contamination in RTE foods.
  • To explore the role of artificial intelligence in detecting mycotoxins.
  • To assess potential health risks associated with consuming contaminated RTE foods.

Main Methods:

  • Literature review of recent scientific publications.
  • Analysis of studies on mycotoxin contamination in RTE food products.
  • Investigation of artificial intelligence applications in mycotoxin detection.

Main Results:

  • Mycotoxin contamination is a significant concern in RTE foods.
  • Artificial intelligence shows promise for rapid and accurate mycotoxin detection.
  • Consumption of contaminated RTE foods poses potential health risks to consumers.

Conclusions:

  • Collaboration between governments, industry, and scientists is essential.
  • Enhanced monitoring and detection methods are needed to ensure food safety.
  • Reducing mycotoxin exposure in RTE foods is critical for public health.