Prevention of the Growth of Fungi and Aflatoxins in Bread Leftovers Used as Animal Feed
DOI:
https://doi.org/10.61919/jhrr.v4i2.1091Keywords:
Aflatoxin, Fungal Contamination, Food Safety, Decontamination Methods, Natural Antifungal Agents, Bread ProductsAbstract
Background: Aflatoxin contamination poses a significant threat to food safety, particularly in bread products used as animal feed. This review explores various strategies for preventing fungal growth and aflatoxin production.
Objective: To assess the efficacy of traditional and emerging decontamination methods for managing aflatoxin contamination in food commodities, with a focus on bread products.
Methods: A systematic review of literature from databases such as PubMed and ScienceDirect was conducted, focusing on studies published in the last two decades. The review included chemical, physical, and biological decontamination methods, as well as natural antifungal agents derived from medicinal plants.
Results: Chemical methods such as sodium hypochlorite and sodium bisulfite showed varying degrees of efficacy in reducing aflatoxin levels. Natural antifungal agents like garlic, neem leaves, and eucalyptus leaves demonstrated significant antifungal properties. The prevalence of aflatoxins in bread samples varied across different countries, highlighting the global challenge of aflatoxin contamination.
Conclusion: Emerging decontamination methods offer promising alternatives to traditional techniques for managing aflatoxin contamination. Further research is needed to optimize these methods and ensure their safety for human consumption.
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