Topic 1 Climate change impact and prospects for mycotoxin prevention in food

Climate change is predicted to have a significant impact on the security of staple commodities, exerting a higher risk of aflatoxins contamination, for example in maize.

Several approaches have been tried to reduce or eliminate mycotoxins that cause major damage to the agro-industrial sector on a global scale, including the application of biocontrol agents, development of resistant crop varieties, and promotion of good agricultural practices.

Biological approaches for the mitigation of aflatoxin contamination enclose very innovative solutions due to their specificity and versatility, since it is possible use the whole microorganisms, culture supernatants, purified enzymes or even genetic engineering.

Black mold onion. Picture created and uploaded by Tetiana Kolubai. Author: Tetiana Kolubai, licenced by Canva.

However, the efficiency of such methods and the safety of treated foods are still challenges be overcome. Mycotoxins in food supplies will continue to be of concern in a foreseeable future, but hopefully, the increasing efforts in research and innovative methods, further surveillances and more refined exposure assessments, will shrivel the problem.

Mouldy bread, Penicillium fungal mold inside bread. Picture created and uploaded by Dr_Microbe. Author: Dr_Microbe, licenced by Canva.