Detection and Control of Mycotoxins in Food Products: Current Trends and Challenges

Mycotoxins, the invisible yet potent toxins produced by fungi like Aspergillus, Fusarium, and Penicillium, represent a serious threat to food safety worldwide (Adebayo - Tayo & Adekunle, 2018). These microscopic contaminants silently infiltrate grains, fruits, nuts, and dairy, wreaking havoc on both human and animal health, with long - term consequences such as cancer, liver damage, and immune suppression (Fakhruddin & Syed, 2019). The economic impact is equally devastating, affecting crop yields, livestock health, and trade (Zhao & Zhang, 2020). This review explores the diverse types of mycotoxins, from carcinogenic aflatoxins to hormone - disrupting zearalenone, and examines the latest detection technologies from traditional chromatography to cutting - edge biosensors (Al - Taher & Sweeney, 2020). It also delves into control strategies, from pre - harvest crop management to innovative biological interventions. As challenges persist in ensuring food safety, the article highlights emerging solutions driven by AI, nanotechnology, and molecular methods, offering hope for a future where food safety is no longer a risk but a global standard (Zhu & Wang, 2021).