**6. Conclusion**

Mycotoxin is a well-known food safety risk, which is a threat to human and livestock health, and has high economic significance in food industry. Recently, the food industry has become aware of the new term modified mycotoxins introduced by Rychlik et al. (masked mycotoxin) [104]. Food safety risk has risen since masked mycotoxins which pose many difficulties including the unknown occurrence/ co-occurrence of these compounds and their toxicological properties. In addition, Lorenz et al. reported that the European Food Safety Authority (EFSA) has taken into account efforts to address this emerging issue in food safety by developing strategies on how to evaluate potential added health risk due to the occurrence of modified mycotoxins [104].

Mycotoxigenic molds are difficult to prevent and control due to their widespread presence in nature. Prevention of mycotoxin synthesis in all stages of food processing is an essential point for public health and economic reasons. Many practices used for prevention of mycotoxin include good agricultural practices (GAP) in field, control practices of harvesting and storage, physical methods (cleaning, milling, etc.), implementation of biotechnological application, biological control through the use of controlled atmosphere during storage, detoxification/degradation, and fermentation techniques.

Meanwhile a number of techniques for mycotoxin control and management prove to be quite costly and/or unenforceable in some cases. On the other hand, using fermentation process for appropriate process has been recommended for mycotoxin reduction by Adebiyi et al. [99]. In the future, more emphasis should be given to nanotechnology and genetic engineering practices in the development of durable product types to ensure food safety.

In addition to these applications, food safety management systems such as HACCP, GAP, and good manufacturing practices (GMP) should be integrated at all stages of production, transport, and storage, in order to minimize contamination in food industry. Also fairly new food safety system including threat assessment

critical control points (TACCP), vulnerability critical control points (VACCP), and hazard analysis and risk-based preventive controls (HARPC) should be investigated and implemented to ensure an effective control system.
