Mycotoxin contamination in cereals and oil crops: mycotoxigenic fungi, geographic distribution, and green control strategies

Cereals and oil crops play a critical role in the global food system, providing essential energy and nutrition for a vast population. However, during growth and storage, these crops are susceptible to infection by toxigenic fungi, which subsequently produce mycotoxins, posing serious threats to human and animal health. This review systematically summarizes the common toxigenic fungi and their associated mycotoxins in cereals and oil crops, covering their geographical distribution, toxic effects, and contamination status. Furthermore, the article discusses integrated prevention and control strategies for mycotoxin contamination spanning pre- and post-harvest stages, with a focus on key measures such as breeding, crop rotation, biological control, and novel storage technologies, emphasizing the importance of developing green control techniques. Finally, this review highlights the strategic significance of establishing robust monitoring systems, formulating science-based regulatory policies, and strengthening international cooperation to mitigate the risks of mycotoxin contamination.