Abstract Mycotoxins are secondary metabolites produced by fungal species and have been reported to be carcinogenic, genotoxic, teratogenic, nephro- and hepatotoxic. Economic losses and health concerns due to mycotoxins occur at all levels of food and feed production, and this has attracted research interest towards exploring novel approaches to decontaminate and/or detoxify mycotoxin-contaminated food and feed. Therefore, we reviewed various strategies for the detoxification of mycotoxins, including pre-harvest prevention strategies and post-harvest detoxification procedures. Strategies for pre-harvest prevention include appropriate environmental factors, good agricultural and manufacturing practices, and favourable storage practices. For post-harvest detoxification strategies, physical, chemical, biological and other developing innovative strategies are discussed. This review is meant to be beneficial to the food industry and to contribute to assuring pre- and post-harvest management and processing practices that maximize consumer safety.

中文翻译：

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控制霉菌毒素的更新技术——综述

摘要 霉菌毒素是真菌物种产生的次生代谢产物，据报道具有致癌性、遗传毒性、致畸性、肾毒性和肝毒性。由于霉菌毒素造成的经济损失和健康问题发生在食品和饲料生产的各个层面，这引起了研究兴趣，探索对受霉菌毒素污染的食品和饲料进行净化和/或解毒的新方法。因此，我们回顾了各种真菌毒素解毒策略，包括收获前预防策略和收获后解毒程序。收获前预防策略包括适当的环境因素、良好的农业和制造规范以及有利的储存规范。对于收获后的解毒策略，物理、化学、讨论了生物和其他发展中的创新战略。该审查旨在对食品行业有益，并有助于确保最大限度地提高消费者安全的收获前和收获后管理和加工实践。