Mycotoxins: Mitigation to Food and Ways of Control

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Toxicology".

Deadline for manuscript submissions: 31 March 2024 | Viewed by 625

Special Issue Editors

Prof. Dr. Xingquan Liu
E-Mail Website
Guest Editor
College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou, China
Interests: grain quality safety; mycotoxin control
Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
Interests: biosensors; point-of-care test; food safety; environmental monitoring; healthcare
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Special Issue Information

Dear Colleagues,

Mycotoxins are toxic metabolites commonly occurring in contaminated food and grain, which are associated with food safety and feed quality, and they pose a health risk to the human beings. The standard for maximum levels of mycotoxins in food has been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Currently, aflatoxin, fumonisin, deoxynivalenol (DON), ochratoxin (OT), and zearalenone (ZEN) are the major mycotoxins. Mycotic occurrences can start in the field, harvesting, handling, storage, and processing. The risk of mycotoxins can be minimized during food processing through physical removal and decontamination into less toxic products. Physical removal includes manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by machine. Additionally, further processing such as milling, steeping, and extrusion can reduce mycotoxins as well. Mycotoxins can be detoxified chemically by reacting with food components and technical aids along with enzymes, and the reactions are facilitated by high temperatures and alkaline or acidic conditions. Though certain enzymes can naturally transform mycotoxins, more efficient detoxification should be achieved via the deliberate introduction of purified enzymes. Meanwhile, the analytical methods and technologies used in evaluating mycotoxin level and estimating their impact are also important. The development of detoxification and analytical technologies for high-risk commodities should be a priority for research.

This research topic aims to add new points about mycotoxin control in food and grain by presenting information about novel processing and degrading methods. This research topic focuses on novel strategies for pre-treatment, preparation, physicochemical degradation, and innovative analysis technologies, as well as any ways to reduce mycotoxin risk in food.

We welcome original research, reviews, methods, and opinion articles within, but not limited to, the subjects of:

  • Innovative degrading methods of mycotoxins from food and grain;
  • Novel analysis technology and methods of assessing mycotoxin level in food;
  • Ways to improve the food safety of mycotoxins;
  • New methods to utilize the food and grain contaminated by mycotoxins, and transferring them to some healthy food and safe products.

Prof. Dr. Xingquan Liu
Dr. Zhaowei Zhang
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • mycotoxins
  • degradation
  • analysis
  • safety
  • removement
  • risk management
  • contaminated food utilization

Published Papers (1 paper)

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19 pages, 4638 KiB  
A Novel Bacillus Velezensis for Efficient Degradation of Zearalenone
Foods 2024, 13(4), 530; - 09 Feb 2024
Viewed by 501
Zearalenone (ZEN) is considered one of the most serious mycotoxins contaminating grains and their by-products, causing significant economic losses in the feed and food industries. Biodegradation pathways are currently considered the most efficient solution to remove ZEN contamination from foods. However, low degradation [...] Read more.
Zearalenone (ZEN) is considered one of the most serious mycotoxins contaminating grains and their by-products, causing significant economic losses in the feed and food industries. Biodegradation pathways are currently considered the most efficient solution to remove ZEN contamination from foods. However, low degradation rates and vulnerability to environmental impacts limit the application of biodegradation pathways. Therefore, the main research objective of this article was to screen strains that can efficiently degrade ZEN and survive under harsh conditions. This study successfully isolated a new strain L9 which can efficiently degrade ZEN from 108 food ingredients. The results of sequence alignment showed that L9 is Bacillus velezensis. Meanwhile, we found that the L9 degradation rate reached 91.14% at 24 h and confirmed that the primary degradation mechanism of this strain is biodegradation. The strain exhibits resistance to high temperature, acid, and 0.3% bile salts. The results of whole-genome sequencing analysis showed that, it is possible that the strain encodes the key enzyme, such as chitinase, carboxylesterases, and lactone hydrolase, that work together to degrade ZEN. In addition, 227 unique genes in this strain are primarily involved in its replication, recombination, repair, and protective mechanisms. In summary, we successfully excavated a ZEN-degrading, genetically distinct strain of Bacillus velezensis that provides a solid foundation for the detoxification of feed and food contamination in the natural environment. Full article
(This article belongs to the Special Issue Mycotoxins: Mitigation to Food and Ways of Control)
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