Comprehensive Survey of Mycotoxin Occurrence in Indian Food Commodities

Mycotoxins are toxic secondary metabolites produced by fungi that contaminate food worldwide and pose serious health risks to humans and livestock. According to the Food and Agriculture Organization, nearly one-fourth of global food crops are affected. India's climatic conditions, including unseasonal rains and flash floods, create a favorable environment for mold growth and mycotoxin contamination by increasing grain moisture levels. Survey data suggest that fumonisin B1 is the most prevalent mycotoxin in Indian food commodities, followed by aflatoxin B1 and combined aflatoxins. While aflatoxin B1 is frequently detected, more studies have focused on aflatoxins than fumonisin B1, with fewer studies specifically analyzing fumonisin B1 in Indian food samples. Despite this, the highly reported incidence of fumonisin B1 suggests that it may be more widespread than currently recognized. This review is the first to comprehensively compile and analyze all available survey data on mycotoxins in Indian food commodities. It examines their prevalence, toxicological impact, and associated risks for consumers. Food safety regulations concerning mycotoxins in India are less stringent than those enforced by the European Union or the United States Food and Drug Administration. This regulatory gap raises concerns about food security, especially since mycotoxin contamination in India often exceeds permissible limits. As the world's most populous country, accounting for 17.76% of the global population, India faces significant challenges due to mycotoxins in food. Given its role as a leading producer and exporter of agricultural commodities, the issue extends beyond national borders, impacting global food trade and safety. Strengthening food safety regulations, increasing surveillance, and promoting awareness are crucial steps toward mitigating mycotoxin risks. This review serves as a valuable resource for researchers, policymakers, and consumers concerned with food safety and public health.