Mycotoxins Biocontrol Methods for Healthier Crops and Stored Products

Abstract

Contamination of crops with phytopathogenic genera such as Fusarium, Aspergillus, Alternaria, and Penicillium usually results in mycotoxins in the stored crops or the final products (bread, beer, etc.). To reduce the damage and suppress the fungal growth, it is common to add antifungal substances during growth in the field or storage. Many of these antifungal substances are also harmful to human health and the reduction of their concentration would be of immense importance to food safety. Many eminent researchers are seeking a way to reduce the use of synthetic antifungal compounds and to implement more eco-friendly and healthier bioweapons against fungal proliferation and mycotoxin synthesis. This paper aims to address the recent advances in the effectiveness of biological antifungal compounds application against the aforementioned fungal genera and their species to enhance the protection of ecological and environmental systems involved in crop growing (water, soil, air) and to reduce fungicide contamination of food derived from these commodities.

Association between forage mycotoxins and liver disease in horses

“…Various approaches have been used to attempt to decrease mycotoxin presence in feeds using processing or additives, 9,38 although only some would be feasible for forage treatment. Heat may destroy mycotoxins such as fumonisin B1, alflatoxin B1, deoxynivalenol, nivalenol, and zearalenone although often temperatures >150°C are required for a consistent effect, which is probably beyond the range of most hay steamers 39‐41 .…”

Antifungal Activity of Biosynthesized Silver Nanoparticles (AgNPs) against Aspergilli Causing Aspergillosis: Ultrastructure Study

“…; they can produce mycotoxins, which are extremely harmful to both humans and animals. Symptoms of spoilage fungi can also cause grain discoloration, chemical and nutritional changes, and reduced germination [ 1 , 2 ]. Aspergillus species are widespread and their spores contribute up to 22% of the air spore samples [ 3 ].…”

Biocontrol Capabilities of Bacillus subtilis E11 against Aspergillus flavus In Vitro and for Dried Red Chili (Capsicum annuum L.)

“…Consequently, it is urgent to find a green environmental protection method to control the contamination of dried red chili by A. flavus . At present, scholars are committed to controlling the production of mycotoxins through biological methods, which can not only protect crops from fungal infection but also reduce damage to the ecological environment [ 44 ].…”