| Summary: | Mycotoxins are secondary metabolites produced by filamentous fungi in food and feed due to several conditions that affect fungal growth and mycotoxin production in different ways. This review aims to explore the different factors that affect mycotoxin production and their control methods. Environmental conditions such as high temperature and humidity increase the risk of fungal growth and mycotoxin production. Other factors that affect contamination include pH, fungal strain, and substrate. To control mycotoxin contamination an integrated approach that starts in the field prior to planting and continues throughout the whole food chain is required, so good practices help minimize contamination at every step to deliver safe products. Good practices include proper practices on the field before and after planting, good harvest practices, appropriate drying measures, and good storage practices. Mycotoxin contamination is inevitable in food and once present they tend to remain as they are very stable compounds, although several physical, chemical and biological techniques could be applied to help minimize contamination. Food processing may also play a minimal role in controlling mycotoxins. Finally, regulations serve to keep food markets free from highly contaminated products, while proper sampling procedures and analytical methods ensure regulations endorsement.
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