**6.4 Postharvest**

Mycotoxin contamination more likely could occur in the postharvest stage due to improperly handling. The high humidity during postharvest prone the dry seed to absorb moisture followed by increase in water activity that conductive to contamination. Also the combination of temperature with moisture results in the extent of mycotoxin contamination risk [21, 22]. At the postharvest stage, the observation of hygienic in all practices is necessary for safety guarantee of food products for example the use of clean transport vehicle free of any fungal growth. Consequently some tree nuts with high risk of mycotoxin contamination should be transferred to the processing plant as soon as possible after full maturity approximately within 6 h. The time of harvesting strictly have been recommended influence in mycotoxin production. Some crops when left in massive volume on the farm for a long time may present high level of mycotoxins. Some of important tips in postharvest stage in order to prevention of mycotoxins are listed below:


#### **6.5 Environment and climate**

Environmental conditions could increase the susceptibility of crops to infection by molds also favor fungal growth consequently mycotoxin production. Wounding of crops like tree nuts by birds, mammals, insects, may eventuate significant fungal infections. On the other hand, some insects carry mycotoxin (like aflatoxin) producing fungi associated with mycotoxin contamination in crops. The environmental factors affecting this contamination such as variation of seasons, disposal close to farm regions and the rates of insect population are all influenced by climate [22, 23]. Climate condition may directly influence some agricultural product by developing structural changes in crop. In this regard the hull cracking in nuts such as pistachio so called "early split" favor the fungal growth species especially *Aspergillus* spp. The rainfall that occurs at harvesting time may accelerate the fungal growth of crops. However in some geographical regions the time of high raining and high relative humidity of weather should be considered at harvesting and storage time of crops.

#### **6.6 Storage**

To avoid further mycotoxin contamination the agricultural product should be dried or de hulled immediately. The moisture content of stored food products must be lower than critical moisture (15% moisture and preferably to <13%) content according to water activity need for fungal growth (generally less than 0.7 at 25°C). In this situation the competition of microorganism for water not only prevents further growth of fungi but also inhibits the mycotoxin production [24]. Therefore in storage stage the main preventive action must be to decrease the moisture content and also the temperature. In Storage, any migration of moisture, condensation of moisture, and leaks should not occur.

The production of aflatoxin is strongly influenced by water activity of food commodities at storage time. On the other hand the infected food commodities specially crops and also nuts are able to provide adequate inoculums for incidence of the fungus to sound ones during poor storage practices [25]. Storage management is essential in preventing fungal proliferation and mycotoxin formation in any harvested products.

#### **6.7 Transportation**

For many foods may face mycotoxin problems, the transportation conditions and time are great factors controlling the increase of mycotoxins content. During the transportation, some extrinsic factors like moisture content, relative humidity, temperature and hygienic control (cleanliness, insect control, etc.) could directly affect the safety of food. It is much emphasized that the transportation of foods under high humidity may result in mycotoxins increase. Transportation must be done in controlled conditions and any failure in this part may lead to decay of high volume of commodities.

#### **6.8 Processing**

Since mycotoxins are chemical and thermal resistant, they can be stable during heat, physical and chemical processing of food so, the prevention of mycotoxin

**13**

*Food Contamination*

*DOI: http://dx.doi.org/10.5772/intechopen.89802*

**6.9 Prevention of mycotoxins**

and mycotoxins in food products.

There is no conflict of interest.

**Acknowledgements**

**Conflict of interest**

concern [23].

production in row food is a critical control point in food production chain. In terms of food safety it should be considered that most treatment of foods such as roasting, boiling, pasteurization, irradiation, freezing, drying, blanching, exhausting, boiling, curing, foaming, frying are not effective on elimination nor reduction of mycotoxin in contaminated food [3, 15, 19]. In this regard, it is better that all reduction or preventive strategies be performed before processing of food. On the other hand, these fungal toxins can also enter the human body via contaminated animal products (e.g., meat, egg, milk) due to feeding with mycotoxin contaminated feeds.

According to numerous reports about high occurrence of mycotoxins in foods/ feeds they are a constant concern worldwide. Although the mycotoxin producer molds spores are present all over the environment and related toxins can be formed on crops during harvest stages, Storage, processing. Also the mold spores are present in soil and plant debris able to infect growing agriculture products simply and fast at any point of handling. However, mycotoxin contaminations cover most of economic costs including the practices of prevention and mitigation, the reduced volume of contaminated foods, animal feed contamination and reduction in animal performance or health effects. Nowadays management of mycotoxins involves all actions of prevention, regulation, control, monitoring, tracing, avoidance, decontamination, detoxification and animal treatments. Even at such total management there may be levels of mycotoxin in food products unavoidably as a continual

The most efficient tool for mycotoxin problems is the prevention of mold growth in fields especially during postharvest practices. Additionally, environmental factors can immensely affect the production of mycotoxin by fungal species. In terms of predictive proceeding the predictive models have been developed as decision supporting systems to plan proper crop protection strategies in fields [25]. Innovative detection and diagnostic tools are also available to monitor the occurrence of mycotoxigenic fungi in fields and after harvest. When contamination is not prevented, several approaches can be employed to help remove mycotoxins from the contaminated commodities, including physical, chemical, and biological techniques. Detoxification processes should destroy or inactivate mycotoxins, by guaranteeing the nutritional value of food. Research is needed to study the fate of mycotoxins during decontamination, detoxification, and food processing. A holistic approach should be adopted to monitor, prevent, and control mycotoxigenic fungi

The authors greatly thank Semnan University of Medical Sciences.

### *Food Contamination DOI: http://dx.doi.org/10.5772/intechopen.89802*

*Mycotoxins and Food Safety*

• control of packaging condition; and

• control of chemical preservatives.

moisture, and leaks should not occur.

harvested products.

**6.7 Transportation**

volume of commodities.

**6.8 Processing**

Environmental conditions could increase the susceptibility of crops to infection by molds also favor fungal growth consequently mycotoxin production. Wounding of crops like tree nuts by birds, mammals, insects, may eventuate significant fungal infections. On the other hand, some insects carry mycotoxin (like aflatoxin) producing fungi associated with mycotoxin contamination in crops. The environmental factors affecting this contamination such as variation of seasons, disposal close to farm regions and the rates of insect population are all influenced by climate [22, 23]. Climate condition may directly influence some agricultural product by developing structural changes in crop. In this regard the hull cracking in nuts such as pistachio so called "early split" favor the fungal growth species especially *Aspergillus* spp. The rainfall that occurs at harvesting time may accelerate the fungal growth of crops. However in some geographical regions the time of high raining and high relative humidity of weather should be considered at harvesting and storage time of crops.

To avoid further mycotoxin contamination the agricultural product should be dried or de hulled immediately. The moisture content of stored food products must be lower than critical moisture (15% moisture and preferably to <13%) content according to water activity need for fungal growth (generally less than 0.7 at 25°C). In this situation the competition of microorganism for water not only prevents further growth of fungi but also inhibits the mycotoxin production [24]. Therefore in storage stage the main preventive action must be to decrease the moisture content and also the temperature. In Storage, any migration of moisture, condensation of

The production of aflatoxin is strongly influenced by water activity of food commodities at storage time. On the other hand the infected food commodities specially crops and also nuts are able to provide adequate inoculums for incidence of the fungus to sound ones during poor storage practices [25]. Storage management is essential in preventing fungal proliferation and mycotoxin formation in any

For many foods may face mycotoxin problems, the transportation conditions and time are great factors controlling the increase of mycotoxins content. During the transportation, some extrinsic factors like moisture content, relative humidity, temperature and hygienic control (cleanliness, insect control, etc.) could directly affect the safety of food. It is much emphasized that the transportation of foods under high humidity may result in mycotoxins increase. Transportation must be done in controlled conditions and any failure in this part may lead to decay of high

Since mycotoxins are chemical and thermal resistant, they can be stable during heat, physical and chemical processing of food so, the prevention of mycotoxin

**6.5 Environment and climate**

**6.6 Storage**

**12**

production in row food is a critical control point in food production chain. In terms of food safety it should be considered that most treatment of foods such as roasting, boiling, pasteurization, irradiation, freezing, drying, blanching, exhausting, boiling, curing, foaming, frying are not effective on elimination nor reduction of mycotoxin in contaminated food [3, 15, 19]. In this regard, it is better that all reduction or preventive strategies be performed before processing of food. On the other hand, these fungal toxins can also enter the human body via contaminated animal products (e.g., meat, egg, milk) due to feeding with mycotoxin contaminated feeds.
