Nanobiotechnological Strategies for Detection of Fungi and Mycotoxins in Food and Feed

Mycotoxins are poisonous compounds that are produced by toxigenic fungi as secondary metabolites. Their production can occur at any stage of food and feed supply, including harvesting, storage, processing and distribution, contaminating a plethora of foodstuffs. As mycotoxins exert their toxic properties at a very low level, usually at μg/kg level, their early and fast detection in food materials is necessary. The early detection of mycotoxins and fungi contamination could pose the elimination or reduction of possible threats associated with the consumption of mycotoxincontaminated food. Contamination of food with mycotoxins can be prevented by monitoring and control at various critical stages of the food chain at the pre-and postharvest stage. Given the widespread use and rapid development of nanotechnology in a variety of fields, it is considered that the application of many nanomaterials in the detection of mycotoxins will be a pioneering strategy. Except for conventional methods, such as gas chromatography and high-performance liquid chromatography coupled with mass spectrometry or other detectors, various nanotechnological approaches are used for the detection of fungi and mycotoxins. Nanobiosensors, nanoparticles, nanowires, nanorods, and nanodiagnostic kits are used for the rapid detection of mycotoxin in food analysis. In addition, the electronic nose and electronic tongue are highly helpful in detecting a variety of mycotoxins and mycotoxinproducing fungi in food and feed. The main purpose of this chapter is to describe the role of nanobiotechnology and nanomaterials in the detection of fungi and mycotoxins in food and animal feed. 

Keywords: Detection, Electronic nose, Electronic tongue, Food quality, Fungi, Mycotoxins, Nanobiotechnology, Nanobiosensors, Nanodiagnostic kits, Nanoparticles, Nanorods, Nanowires.