A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2020-05-26 DOI:10.1111/1541-4337.12562
Yue Liu, Joseph Hubert Galani Yamdeu, Yun Yun Gong, Caroline Orfila
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引用次数: 80

Abstract

Contamination of agricultural and food products by some fungi species that produce mycotoxins can result in unsafe food and feed. Mycotoxins have been demonstrated to have disease-causing activities, including carcinogenicity, immune toxicity, teratogenicity, neurotoxicity, nephrotoxicity, and hepatotoxicity. Most of mycotoxins are heat stable and cannot be easily destroyed by conventional thermal food processing or domestic cooking methods. Postharvest approaches to prevent growth of mycotoxin-producing fungi and detoxify mycotoxins from contaminated food are important topics in food safety research. Physical, chemical, and biological methods have been applied to prevent fungal growth or mycotoxin production, or to reduce mycotoxin content in the postharvest period and contribute toward mitigating against the effects of mycotoxins on human health. This literature review aims to evaluate postharvest approaches that have been applied to control both fungi growth and mycotoxin content in food and discuss their potential for upscaling to industrial scale.

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减少食品真菌和霉菌毒素污染的采后方法综述
某些产生真菌毒素的真菌物种对农产品和食品的污染可导致不安全的食品和饲料。真菌毒素已被证明具有致病性,包括致癌性、免疫毒性、致畸性、神经毒性、肾毒性和肝毒性。大多数真菌毒素是热稳定的,不能通过传统的热食品加工或家庭烹饪方法轻易破坏。采后防止产生真菌毒素的真菌生长和从受污染的食品中去除真菌毒素的方法是食品安全研究的重要课题。物理、化学和生物方法已被应用于防止真菌生长或产生霉菌毒素,或减少采后时期的霉菌毒素含量,并有助于减轻真菌毒素对人类健康的影响。这篇文献综述的目的是评价已应用于控制食品中真菌生长和霉菌毒素含量的采后方法,并讨论其扩大到工业规模的潜力。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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