Liu, Y, Galani Yamdeu, JH orcid.org/0000-0003-4841-7414, Gong, Y orcid.org/0000-0003-4927-5526 et al. (1 more author) (2020) A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods. Comprehensive Reviews in Food Science and Food Safety, 19 (4). pp. 1521-1560. ISSN 1541-4337
Abstract
Contamination of agricultural and food products by some fungi species that produce mycotoxins can result in unsafe food and feed. Mycotoxins have been demonstrated to have disease‐causing activities, including carcinogenicity, immune toxicity, teratogenicity, neurotoxicity, nephrotoxicity, and hepatotoxicity. Most of mycotoxins are heat stable and cannot be easily destroyed by conventional thermal food processing or domestic cooking methods. Postharvest approaches to prevent growth of mycotoxin‐producing fungi and detoxify mycotoxins from contaminated food are important topics in food safety research. Physical, chemical, and biological methods have been applied to prevent fungal growth or mycotoxin production, or to reduce mycotoxin content in the postharvest period and contribute toward mitigating against the effects of mycotoxins on human health. This literature review aims to evaluate postharvest approaches that have been applied to control both fungi growth and mycotoxin content in food and discuss their potential for upscaling to industrial scale.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2020 Institute of Food Technologists®. This is the peer reviewed version of the following article: Liu, Y, Yamdeu, JHG, Gong, YY, Orfila, C. A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods. Compr Rev Food Sci Food Saf. 2020; 19 (2). pp. 1521-1560, which has been published in final form at https://doi.org/10.1111/1541-4337.12562. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Antifungal; contamination; food safety; fungi; mycotoxin; postharvest; prevention or mitigation approaches; reduction |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds) |
Funding Information: | Funder Grant number BBSRC (Biotechnology & Biological Sciences Research Council) BB/P027784/1 |
Depositing User: | Symplectic Publications |
Date Deposited: | 30 Mar 2020 12:24 |
Last Modified: | 19 Jul 2022 09:38 |
Status: | Published |
Publisher: | Wiley |
Identification Number: | 10.1111/1541-4337.12562 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:158847 |