Mycotoxins in fruits and their processed products: Analysis, occurrence and health implications

Abstract

Mycotoxins are secondary metabolites of filamentous fungi that occur naturally in food and feed. The presence of these compounds in the food chain is of high concern for human health due to their properties to induce severe toxicity effects at low dose levels. The contamination of fruits with mycotoxins has not only caused health hazards but also resulted in economic losses, especially for exporting countries. The mycotoxins most commonly found in fruits and their processed products are aflatoxins, ochratoxin A, patulin and the Alternaria toxins alternariol, alternariol methyl ether and altenuene. The aim of this work is to review the toxicity of these major mycotoxins, their natural occurrence in fruits, dried fruits, juices, wines and other processed products, the analytical methods available for their determination and the strategies for their control.