Detection and Biodetoxification of Aflatoxins in Food: A Review

B. Aishwarya†,, G.S. Vaidyanathan†,, Avaya Manivannan, M. Jaswanth Sha Allan, Seema A. Kulkarni, S. Periyar Selvam*, and M. Mahesh Kumar

Department of Food Process Engineering, Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur-603203, India

†These authors contributed equally to this work

*Corresponding author: E-mail:;


Harmful agents such as toxins, chemicals and pollution are causing public health hazards around the world. The food and agriculture sectors in particular are highly sensitive to exposure to toxic waste. Among the various toxic products of microbial extraction, aflatoxin is a deadly mycotoxin produced by the species Aspergillus. Aflatoxin contamination is common in commercial foodstuffs, veterinary foods as well as in cosmetics. However, some viable strategies related to the screening and detection are considered an important response by the scientific community to prevent early-stage contamination, followed by detection or screening approaches. This article presents current study that emphasizes the effectiveness of biosensors as a good indicator of aflatoxin detection strategies and also the detoxification of the identified aflatoxins, which causes food spoilage and industrial losses by physical, chemical and biological methods.


Aflatoxin, Aspergillus, Food, Biosensors, Detection, Detoxification.

   View Article PDF File Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.