APPLICATION OF MODERN TECHNOLOGIES AND PROBIOTICS FOR DEACTIVATION OF AFLATOXIN IN FOOD PRODUCTS. REVIEW

The article provides a detailed review of recent studies examining the role of probiotics in the degradation of aflatoxins, highly toxic compounds in food that pose significant health risks. Regulatory standards for aflatoxin levels in foodstuffs have been established to protect public health. Various methods—chemical, physical, and biological—have been developed for decontaminating and detoxifying aflatoxins. Among biological methods, probiotics have shown substantial potential in decontaminating aflatoxins. Studies indicate that probiotics can reduce the bioavailability of aflatoxins through adsorption or binding to their cell walls, facilitating their excretion from the body. The extent of aflatoxin absorption by probiotics is influenced by several factors, including the complexity of the food matrix. Emerging food processing technologies also offer promising results in aflatoxin degradation. Combining these emerging technologies with probiotics can enhance the overall effectiveness of decontamination efforts. In addition, environmental factors influenced by climate change could affect aflatoxin production, necessitating advanced decontamination techniques. The reviewed studies underscore the importance of optimizing probiotic strains and their conditions of use to maximize their effectiveness in aflatoxin degradation, as well as exploring the potential of combining these biological methods with novel technological approaches.