Mechanisms and application of mycotoxin decontamination techniques in stored grains

Abstract

Ensuring the safe storage of food grains is paramount for global food security. However, mycotoxin contamination poses a significant threat by compromising grain quality and consumer health. Various decontamination techniques are employed to inactivate toxins, each with distinct mechanisms of toxin inactivation. This review examines the pivotal mechanisms in reducing mycotoxin levels in stored grains, elucidating the principles and pathways underlying novel decontamination techniques such as cold plasma, ozone, photocatalysis, nanoparticle adsorbents, and microbial enzymes, and assesses their practical application and industrial feasibility. Our thorough investigation reveals that the effectiveness of decontamination techniques relies on three fundamental mechanisms: adsorption, treatment with reactive chemical species, and biotransformation. Several novel technologies are highly effective in laboratory tests, but face challenges at the industrial scale. Current research indicates that novel decontamination techniques, including pulsed light, photocatalysis, and microbial enzymes, hold much promise in significantly reducing fungal growth and mycotoxin contamination in grains. However, it is also evident that techniques with high efficacy in reducing fungal infestations are not necessarily effective in eradicating mycotoxin contamination. A combinatory approach to these techniques is the way forward, and future research should focus on hybrid treatments to enhance the effectiveness of these technologies on an industrial scale. This review aims to bolster food safety and mitigate economic losses linked to mycotoxin contamination in grains by offering a theoretical basis for developing and implementing effective decontamination strategies.