Methods for detoxification of aflatoxins in foods and feeds - A critical appraisal

Control of aflatoxins is the need of the hour, since their occurrence in foods and feeds is continuously posing threats to both health and economics all over the world. Besides the post-harvest preventive measures, it is imperative that suitable detoxification methods are developed for inactivating or removing aflatoxins from the contaminated commodities, as the toxins are also produced by Aspergillus flavus and A. parasiticus even during pre-harvest stages of crop production. Several physical and chemical detoxification methods developed so far have been critically discussed in this review for their advantages and limitations based on certain adopted strategies and specific criteria. Detoxification by microbiological means is also reviewed with a view to knowing the status on potential microorganisms and their enzymes that can degrade aflatoxins to less toxic or innocuous end products. Understanding of mechanisms of aflatoxin detoxification by physical, chemical and microbiological methods will enable establishment of combined treatment procedures to effectively decontaminate, contaminated foods and feeds. Such treatment methods are expected to be cost effective and minimally deleterious to food constituents.