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Review

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

1
Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary
2
Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary
3
Department of Animal Husbandry, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary
4
Central Laboratory of Agricultural and Food Products, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary
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Department of Molecular Biotechnology and Microbiology, Institute of Biotechnology, Faculty of Science and Technology, University of Debrecen, Egyetem Square 1, H-4032 Debrecen, Hungary
*
Author to whom correspondence should be addressed.
Received: 16 February 2021 / Revised: 8 March 2021 / Accepted: 9 March 2021 / Published: 12 March 2021
(This article belongs to the Special Issue Mycotoxins: Decontamination and Adsorption)
Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious health risks on both household animals and humans. The more frequent occurrence of aflatoxins in the feed and food chain is clearly foreseeable as a consequence of the extreme weather conditions recorded most recently worldwide. Furthermore, production parameters, such as unadjusted variety use and improper cultural practices, can also increase the incidence of contamination. In current aflatoxin control measures, emphasis is put on prevention including a plethora of pre-harvest methods, introduced to control Aspergillus infestations and to avoid the deleterious effects of aflatoxins on public health. Nevertheless, the continuous evaluation and improvement of post-harvest methods to combat these hazardous secondary metabolites are also required. Already in-use and emerging physical methods, such as pulsed electric fields and other nonthermal treatments as well as interventions with chemical agents such as acids, enzymes, gases, and absorbents in animal husbandry have been demonstrated as effective in reducing mycotoxins in feed and food. Although most of them have no disadvantageous effect either on nutritional properties or food safety, further research is needed to ensure the expected efficacy. Nevertheless, we can envisage the rapid spread of these easy-to-use, cost-effective, and safe post-harvest tools during storage and food processing. View Full-Text
Keywords: aflatoxin; mycotoxin; feed chain; food chain; decontamination; absorption aflatoxin; mycotoxin; feed chain; food chain; decontamination; absorption
MDPI and ACS Style

Sipos, P.; Peles, F.; Brassó, D.L.; Béri, B.; Pusztahelyi, T.; Pócsi, I.; Győri, Z. Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food. Toxins 2021, 13, 204. https://0-doi-org.brum.beds.ac.uk/10.3390/toxins13030204

AMA Style

Sipos P, Peles F, Brassó DL, Béri B, Pusztahelyi T, Pócsi I, Győri Z. Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food. Toxins. 2021; 13(3):204. https://0-doi-org.brum.beds.ac.uk/10.3390/toxins13030204

Chicago/Turabian Style

Sipos, Péter; Peles, Ferenc; Brassó, Dóra L.; Béri, Béla; Pusztahelyi, Tünde; Pócsi, István; Győri, Zoltán. 2021. "Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food" Toxins 13, no. 3: 204. https://0-doi-org.brum.beds.ac.uk/10.3390/toxins13030204

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