Aflatoxins in Mexican Maize Systems: From Genetic Resources to Agroecological Resilience and Co-Occurrence with Fumonisins

Aflatoxins (AFs) and fumonisins (FUMs) are among the most prevalent and toxic mycotoxins affecting maize production globally. In Mexico, their co-occurrence poses a significant public health concern, as maize is not only a dietary staple but also predominantly grown and consumed at the household level. This review examines the multifactorial nature of AFs and FUMs contamination in Mexican maize systems, considering the roles of maize germplasm, agricultural practices, environmental conditions, and soil microbiota. Maize landraces, well-adapted to diverse agroecological zones, exhibit potential resistance to AFs contamination and should be prioritized in breeding programs. Sustainable agricultural practices and biocontrol strategies, including the use of atoxigenic <i>Aspergillus flavus</i> strains, are presented as promising interventions. Environmental factors and soil characteristics further influence fungal proliferation and mycotoxin biosynthesis. Advances in microbiome engineering, biological breeding approaches, and predictive modeling offer novel opportunities for prevention and control. The synergistic toxicity of AFs and FUMs significantly increases health risks, particularly for liver cancer, highlighting the urgency of integrated mitigation strategies. While Mexico has regulatory limits for AFs, the lack of legal thresholds for FUMs remains a critical gap in food safety legislation. This comprehensive review underscores the need for biomarker-based exposure assessments and coordinated national policies, alongside multidisciplinary strategies to reduce mycotoxin exposure and enhance food safety in maize systems.