Recent Advances in Mycotoxin Detection: A Review

Abstract

Mycotoxins, toxic compounds produced by fungi like Aspergillus and Penicillium, pose significant health risks even at low concentrations. Detecting these contaminants in food requires intricate methods due to their low levels and complex sample matrices. Historically, toxic fungi research began with mushrooms but expanded in the mid-1800s to include other fungi, such as Claviceps purpurea, which caused ergotism through contaminated rye. Mycotoxins severely impact both human and animal health, causing issues like cancer, immune suppression, and nervous system damage, while also disrupting global food trade, affecting around 25% of crops worldwide. Traditional detection methods include chromatography (TLC, LC, GC, HPLC) and immunological assays like ELISA and LFI, though these methods have limitations. Recent advances in mycotoxin detection feature innovations like biosensors, fluorescence-based techniques, phage display technology, and smartphone-enabled systems, which offer enhanced sensitivity, specificity, and rapid detection capabilities. These methods represent a promising shift towards more efficient and precise mycotoxin analysis in food safety.