Mycotoxins and mycotoxigenic fungi in aquaculture and seafood: a review and new perspective

Abstract Food contamination with mycotoxins has now become a serious global food safety issue. Mycotoxins can harm human and animal health if consumed through contaminated feed and food, in addition to creating economic losses in the food industry. Mycotoxins in aquatic environments have been a substantial cause of concern for both animals and humans in recent years. It is critical for humans to identify the quantities of these contaminants in aquatic food products due to their widespread consumption. Until yet, only a few investigations have been conducted to assess the extent of these toxicants in various marine species and their foodstuffs. The amount of contamination with mycotoxigenic fungus and the quantities of various kinds of mycotoxins in the edible tissues of raw and processed seafood were assessed in this review research. According to the research results, the most common species in infected seafood are Aspergillus sp. and Penicillium sp. Additionally, seafood contains varying levels of mycotoxins, including AFs, ENs, DON, ZEA, and OTA, all of which are hazardous to human health. Highlights Mycotoxigenic fungi can grow on fresh and undesirable processed seafood. One of the most acute risks of seafood consumption is exposure to mycotoxins. Aspergillus sp. and Penicillium sp. are the predominant species in contaminated seafood. Mycotoxins including AFs, ENs, DON, ZEA, and OTA can be found in seafood.