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Mycotoxins: An ongoing challenge to food safety and security

Summary

Mycotoxins are poisonous substances produced by fungi that contaminate crops and threaten both human and animal health. Climate change is making the problem worse by creating conditions that favor toxic fungi growth. Scientists are developing better detection methods and recommending integrated farming approaches to reduce contamination and protect food safety globally.

Background

Mycotoxins are secondary metabolites produced by fungi that have threatened human and animal health for centuries, with documented cases from medieval ergotism outbreaks to modern agricultural incidents. More than 400 mycotoxins have been identified, though only a few are globally regulated, and an estimated 60-80% of consumed food contains detectable mycotoxins.

Objective

This review addresses key questions regarding mycotoxins including identifying environmental conditions promoting their development, the influence of climate change, health impacts from a One Health perspective, advancements in detection techniques, and strategies to prevent contamination while promoting sustainable solutions.

Results

The review identifies that climate change is shifting the range and ecology of toxigenic fungi species, with warming temperatures favoring Aspergillus in southern Europe and increased rainfall promoting Fusarium in northern Europe. Detection methods are advancing toward integrated systems combining LC-MS/MS with AI-driven tools and biosensors.

Conclusion

Effective mycotoxin control requires an integrated, multi-pronged approach encompassing good agricultural practices, improved postharvest handling, stakeholder collaboration, smart investments, gender equality, and responsible data sharing across the entire crop value chain, with no single solution available.
  • Published in:PLOS Pathogens,
  • Study Type:Review,
  • Source: PMID: 41212873, DOI: 10.1371/journal.ppat.1013672
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