Emerging alternatives to control fungal contamination

One of the main challenges in food research is maintaining the food supply in a sustainable, safe, and nutritious way for an ever-growing population. Fungal contamination affects the productivity and quality of food, leading to its deterioration and great economic losses. Phytopathogenic fungi can destroy up to 30% of agricultural products. The presence of mycotoxin-producing fungi, in addition to damaging food, can further reduce the availability of fresh and safe food. Mycotoxins pose a health risk, constituting a significant threat to the quality and safety of food around the world. The use of synthetic fungicides is used to control fungi and mycotoxins, generating additional concern due to the toxicity of these products. Therefore, it is urgent to propose new control alternatives that help to prevent fungal contamination. This review provides an overview of some alternatives for the development of new, safe, and effective control methods against fungi that affect food safety. • Maintaining the food supply sustainably, safely, and nutritiously is crucial. • The best control method depends on the food and the source of contamination. • Control include physical methods, biopreservation and new antifungals. • Biopreservation is one of the friendliest antifungal strategies to replace synthetic fungicides. • The new antifungals rely on innovative alternatives supported by -omics.