Climate and Storage Conditions as Drivers of Fungal Contamination and Mycotoxin Production in Food Products: Systematic Review Article
DOI:
https://doi.org/10.37375/susj.v16i1.4131Keywords:
Fungal contamination, Mycotoxins, Food safety, Climate change, Storage conditions, Post-harvest managementAbstract
Food safety remains a major global concern due to the potential contamination of food products with fungi and their associated Mycotoxins. Fungal contamination can occur at different stages of the food chain, including production, processing, storage, and distribution. Environmental factors such as temperature, relative humidity, and water activity play an important role in promoting fungal growth and stimulating mycotoxin production. Improper storage conditions may further increase the risk of fungal proliferation and subsequent toxin accumulation in food commodities. This review discusses the major fungal genera commonly associated with food contamination, including Aspergillus, Penicillium, and Fusarium, and highlights their capacity to produce significant Mycotoxins such as aflatoxins, Ochratoxin, and Fumonisins. The article also summarizes the main environmental conditions that influence fungal development in food products and reviews current strategies used to reduce fungal contamination and Mycotoxin formation during storage and handling. Understanding the relationship between environmental conditions, storage practices, and fungal contamination is essential for improving food safety and minimizing the health risks associated with Mycotoxin exposure.References
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