Mycotoxin Contamination and Control in Food

A special issue of Journal of Fungi (ISSN 2309-608X).

Deadline for manuscript submissions: 31 March 2025 | Viewed by 487

Special Issue Editors


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Guest Editor
Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, 31326 Toulouse, France
Interests: microbiology; mycotoxigenic fungi; mycotoxin; biocontrol; food safety
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, 31326 Toulouse, France
Interests: microbiology; microbial interaction; mycotoxigenic fungi; mycotoxin; biocontrol; food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Mycotoxins are fungal secondary metabolites that contaminate many feed and food matrices and have deleterious effects on humans and animals. Due to their high thermal and chemical stability, it is very difficult, if not impossible, to remove mycotoxins from contaminated matrices without compromising their quality. Thus, it is necessary to limit their occurrence as early as possible. Moreover, mycotoxin problems affect all regions of the world, and their distribution is changing as a consequence of climate change.

The focus of this Special Issue of Toxins is on the most recent studies examining methods to control contamination in food end feed matrices. Manuscripts that provide data on the occurrence of mycotoxins in raw materials and their persistence during food processing are invited for submission. Works on innovative methods in food control leading to a reduction in mycotoxin concentration are also welcome. Particular attention will be devoted to works highlighting the modes of action allowing a reduction in mycotoxin concentration in the final products.

Dr. Selma Pascale Snini
Prof. Dr. Florence Mathieu
Guest Editors

Manuscript Submission Information

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Keywords

  • mycotoxins
  • mycotoxigenic fungi
  • food/feed chains
  • food safety
  • preventive approaches
  • curative approaches
  • biocontrol methods

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Published Papers (1 paper)

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Review

22 pages, 1583 KiB  
Review
Reduction in Ochratoxin A Occurrence in Coffee: From Good Practices to Biocontrol Agents
by Claudia López-Rodríguez, Carol Verheecke-Vaessen, Caroline Strub, Angélique Fontana, Sabine Schorr-Galindo and Angel Medina
J. Fungi 2024, 10(8), 590; https://doi.org/10.3390/jof10080590 (registering DOI) - 20 Aug 2024
Viewed by 250
Abstract
Ochratoxin A (OTA) is a mycotoxin mainly produced by Aspergillus section Circumdati and section Nigri across the coffee chain. OTA is nephrotoxic and is a threat to human health. This review summarizes current knowledge on how to reduce OTA concentration in coffee from [...] Read more.
Ochratoxin A (OTA) is a mycotoxin mainly produced by Aspergillus section Circumdati and section Nigri across the coffee chain. OTA is nephrotoxic and is a threat to human health. This review summarizes current knowledge on how to reduce OTA concentration in coffee from farm to cup. After a brief introduction to the OTA occurrence in coffee, current good management practices are introduced. The core of this review focuses on biocontrol and microbial decontamination by lactic acid bacteria, yeasts and fungi, and their associated enzymes currently reported in the literature. Special attention is given to publications closest to in vivo applications of biocontrol agents and microbial OTA adsorption or degradation agents. Finally, this review provides an opinion on which future techniques to promote within the coffee supply chain. Full article
(This article belongs to the Special Issue Mycotoxin Contamination and Control in Food)
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