Empowering innovative strategies: Utilizing polymer-based nanotechnology for the prevention, control, and detection of aflatoxins, ochratoxins, and fusarium toxins in food systems

Mycotoxins, toxic secondary metabolites produced by fungus including Aspergillus , Penicillium , and Fusarium , pose considerable threats to food safety and human health worldwide. This review analyzes the main categories of mycotoxins—namely aflatoxins, ochratoxins, and fusarium toxins (zearalenone and fumonisins) —along with their health implications, sources of contamination, and environmental circumstances conducive to their production. The document highlights the pressing necessity for efficient management techniques and investigates the use of food polymer-based nanotechnology as an innovative solution. Biopolymeric nanoparticles produced from natural food materials exhibit notable antibacterial characteristics, biodegradability, and the ability to enhance mycotoxin detection and management. This review emphasizes the transformative capacity of nanotechnology based innovative strategies in improving mycotoxin control, providing insights into emerging research avenues and practical applications to bolster food safety systems and keyword co-occurrence analysis, limitations and future perspectives.