Citrinin

Citrinin, an important mycotoxin, of significant health concern for animals and human beings is synthesized by ubiquitous fungal genera Penicillium , Aspergillus , and Monascus . It is widely distributed across the globe and contaminates agricultural commodities such as stored food grains, beans, fruits, vegetables, black olives, roasted nuts, sunflowers, spices, and spoils dairy products. Tactical management strategies involved in degradation of citrinin including physical measures such as filtration, adsorption, heat treatment, light treatment, high hydrostatic pressure, and cold plasma techniques can be utilized. Chemical weapons comprise application of fungicide, ozone treatment, response surface methodology, exogenous ascorbic acid, troxerutin, and genistein. On the contrary, eco-friendly and reliable methods include usage of biocontrol agents such as Trichoderma hamatum , Rhizobium borbori , Saccharomyces cerevisiae , Rhodotorula mucilaginosa , and Klebsiella pneumoniae . Even some essential oils of Azadirachta indica and Zataria multiflora significantly suppressed citrinin production. Further, citrinin is detoxified by using probiotics, H 2 O 2 , and magnetic nanoparticles.