Mycotoxin contamination in millets: Microbiological insights and quality implications

This study is formulated to review various aspects of mycotoxin contamination in millets. It provides an in-depth examination of the various mycotoxins that commonly afflict millet crops, including aflatoxins, fumonisins, deoxynivalenol (DON), and zearalenone. These toxic secondary metabolites are produced by molds, predominantly Aspergillus and Fusarium species, under specific environmental conditions. Mycotoxin contamination in millets is a pressing concern that impacts food safety, human health, and the global agricultural landscape. Millets, revered for their resilience and nutritional value, are integral to the diets of millions worldwide. However, their susceptibility to mycotoxin contamination poses significant threats to both crop yield and the quality of millet-based products. On the other hand the threat of mycotoxin contamination in millets underscores the necessity of a multidisciplinary approach that encompasses microbiology, agriculture, food science, and regulatory compliance. By delving into microbiological insights surrounding mycotoxin contamination and examining its quality implications, this study seeks to contribute to safer, higher-quality millet production and consumption. It emphasizes the importance of collaboration between researchers, policymakers, and the agricultural community to address this critical concern and promote the sustainable cultivation of millets on a global scale for ensuring food safety and facilitating international trade. Consequently, the study highlights the importance of harmonizing regulations to safeguard public health and promote the global trade of millet-derived products.