Application of Probiotics in Aflatoxins Risk Reduction in Foods: A Review

Atefeh Fooladi Moghaddam, Zahra Sarlak and Hedayat Hosseini
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Hedayat Hosseini: Department of Natural Resources and Environmental Studies, Hawasa University, Ethiopia

International Journal of Environmental Sciences & Natural Resources, 2019, vol. 22, issue 3, 88-96

Abstract: Mycotoxins are known to be harmful for human and animal health, as well as the economic and trade status. Among mycotoxins, aflatoxins are the most toxic that have been classified by IARC as group 1 carcinogens. Aflatoxins could contaminate a wide range of food commodities including corn, oilseeds, spices, and ground and tree nuts as well as milk, meat, and dried fruit. Since these toxins cannot be eliminated from foods and feeds, risk assessment is performed to estimate the risk and provide the regulators with management options. So far, all risk assessments emphasize on the point that in addition to regulatory measures, aflatoxins should be decontaminated from foods and feeds. Since physical and chemical strategies have downsides, probiotics have been suggested as the best strategy to reduce the risk of aflatoxins in foods. In this article, we review the new developments in reducing the risk of aflatoxins in foods using probiotics.

Keywords: earth and environment journals; environment journals; open access environment journals; peer reviewed environmental journals; open access; juniper publishers; ournal of Environmental Sciences; juniper publishers journals; juniper publishers reivew (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:adp:ijesnr:v:22:y:2019:i:3:p:88-96

DOI: 10.19080/IJESNR.2019.22.556087

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