Control of Toxigenic Fungi and Mycotoxins with Phytochemicals: Potentials and Challenges

Abstract

Mycotoxin-producing fungi are significant contaminant and destroyers of agricultural products and seeds in the field, during storage, during processing and in the markets, and reduce their nutritive value (Jimoh and Kolapo, 2008). Mycotoxin contamination in foods and feedstuffs poses serious health hazard to animals and humans (Mokhles et al., 2007; Iheshiulor et al., 2011). Mycotoxins are commonly produced by species of Aspergillus, Penicillium and Fusarium (Chandra and Sarbhoy, 1997; Masheshwar et al., 2009). Several strategies are used at controlling fungal growth and the mycotoxin biosynthesis in seeds, grains and feedstuff by chemical treatments, and food preservatives, by physical and biological methods. These methods often require sophisticated equipment and expensive chemicals or reagents. Chemical control of fungi and mycotoxins also result in environmental pollution, health hazard and affects the natural ecological balance Yassin et al., 2011). Use of plant products inform of plant extracts and essential oils provides an opportunity to avoiding synthetic chemical preservatives and fungicide risks (Mohammed et al., 2012)