Mycotoxins in fermented foods: A comprehensive review

While the super-swift escalation of antibiotic-resistant pathogenic microbial strains is a great matter of public health concern; however, mycotoxins are not to be forgotten as well. According to the statistical analyses, mycotoxins contaminate up to 25 % of the world’s food supply and contribute to a substantial amount of food spoilage. These toxins, which are secondary metabolites of certain species of pathogenic fungi, are responsible for a variety of adverse health effects that range from acute food poisoning to long-term effects, such as cancer; pregnancy disruption, and immunodeficiency. Although fermented foods have been consumed since time immemorial, in the 21 st century, they are gaining immense popularity owing to their numerous health benefits. However, it should be noted that mycotoxin-infested fermented food is not uncommon, due to the use of poor-quality starter microbial cultures for fermentation and/or other improper practices; thus making this mycotoxin-infested fermented food an important food safety issue. However, due to the recent developments in food processing and the advent of very sophisticated and precise techniques, such as immunoassay and chromatography analysis, which are used to detect these mycotoxins, detecting their presence has become easier. This review aimed to address several aspects pertaining to mycotoxins, including their predominant types and producer fungi; their harmful effects, methods of sampling and extraction from fermented foods, and their detection and analysis techniques, in addition to the methods used to mitigate those.