Aflatoxins are highly toxic compounds produced as secondary metabolites by some Aspergillus species, whose occurrence have been reported predominantly in several types of foods of low moisture content, while aflatoxin biotransformation products have been reported mainly in milk and milk products. This review deals with the occurrence of aflatoxins in some of the major food products in the last 5 years including regulatory aspects, and recent advances in detoxification strategies for contaminated foods. Aflatoxin contamination in cereals including corn and peanut is still a public health problem for some populations, especially in African countries. Despite that most of physical and chemical methods for aflatoxin detoxification may affect the nutritional properties of food, or are not safe for human consumption, gamma-radiation and ozone applications have demonstrated great potential for detoxification of aflatoxins in some food matrices. Biological methods based on removal or degradation of aflatoxins by bacterial and yeast have good perspectives, although further studies are needed to clarify the detoxification mechanisms by microorganisms and determine practical aspects of the use of these methods in food products, especially their potential effects on sensory characteristics of foods.

黄曲霉毒素是一些曲霉产生的次级代谢产物，是剧毒化合物。种，主要在几种水分含量低的食品中被报道，而黄曲霉毒素的生物转化产品则主要在牛奶和奶制品中被报道。这篇综述研究了过去5年中某些主要食品中黄曲霉毒素的发生情况，包括法规方面，以及受污染食品的排毒策略的最新进展。对于某些人群，尤其是在非洲国家，谷物（包括玉米和花生）中的黄曲霉毒素污染仍然是公共卫生问题。尽管大多数物理和化学方法对黄曲霉毒素进行排毒可能会影响食品的营养特性，或者对于人类食用而言是不安全的，但伽马辐射和臭氧的应用已显示出在某些食品基质中对黄曲霉毒素进行排毒的巨大潜力。