Abstract:
It is considered that one of the greatest food safety concerns worldwide is
aflatoxins (AFs) contamination of cereals, due to its carcinogenic effects, high
number of associated notifications in cereal based food and feed products, as
well as in milk and dairy products. AFs produced mainly by Aspergillus flavus
and Aspergillus parasiticus, are the most toxic and frequent contaminants of
cereals, especially in areas with hot and humid climates. Changes in
temperature and water availability related to global climate changes (increased
temperature, heavy rainfalls, and droughts) are modulating factors of
filamentous fungi growth and production of mycotoxins. Amongst all
favouring factors, environmental factors (temperature, water activity (aw) and
relative humidity (RH)) and climate change have been identified as the primary
factors. The main secondary factors influencing AFs production in cereals are
pH of the substrate, CO2 levels in the gaseous environment, agronomic and
socioeconomic determinants. Global climate change predictions indicate that
AFs contamination of cereals could become a future food safety issue, in
Europe as well, especially in the Mediterranean region. This review aims to
give an overview based on the available information regarding AFs presence
in cereals to reinforce AFs management, reduce economic losses, and prevent
health issues related to the AFs exposure in the light of global climate change.
