Sustainable biological and green processing technologies for mycotoxin control and mitigation: from circular bioeconomy to climate-resilient food systems

What is it about?

This study explains how harmful substances called mycotoxins, produced by molds, contaminate food and pose risks to human and animal health. These toxins are difficult to remove because they can survive common processing methods such as heating and drying. Instead of relying only on chemical treatments, the study highlights safer and more sustainable alternatives based on natural approaches. Biological methods, including beneficial microorganisms and enzymes, can help reduce or neutralize these toxins in food and feed. Green processing technologies, which use non-chemical and low-energy methods, also show strong potential to improve food safety while protecting the environment. These approaches support a circular bioeconomy by reducing waste and improving resource efficiency. However, important challenges remain. Many solutions have mainly been tested in laboratories and may not perform the same in real farming or storage conditions. There are also barriers related to cost, regulations, and limited access, especially in low-income regions. The study suggests combining these methods with real-time monitoring and predictive modelling, supported by collaboration among scientists, industry, and policymakers.

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