Biocontrol of Aspergillus and Penicillium mycotoxins: Benefits and limitations

Mycotoxins are the naturally occurring secondary metabolites generated by the fungus that thrives on crops and foodstuffs under humid and warm conditions. Mycotoxins cause serious health effects in livestock and humans, ranging from acute poisoning to diseases such as immune deficiency and cancer. The mycotoxins mainly grow on the food before or after harvesting and during storage. Most mycotoxins are chemically stable, and they survive food processing. Aflatoxin and ochratoxin A exemplify the food-contaminating mycotoxins that create health problems in animals and humans. Biocontrol and decontamination of mycotoxins, assisted by some microbial enzymes, present a sustainable approach by replacing the use of chemical agents that are hazardous to the environment. The biocontrol strategies involve on-field preharvest and off-field postharvest strategies adopted during storage and transportation. In this chapter, we discuss the biocontrol of mycotoxins produced by Aspergillus and Penicillium, including the benefits and limitations.