3. Presence of mycotoxins in maize: contamination, risks, and prevention strategies.

Abstract

Maize is a globally significant staple crop vulnerable to contamination by mycotoxins, toxic compounds produced by fungi. This review aims to present current information regarding the factors contributing to mycotoxin contamination in maize grain and to outline potential management strategies. Existing literature indicates that elevated temperatures (25-30 °C) and fluctuating relative humidity (60-90%) promote the growth of mycotoxin-producing fungi, thereby increasing health risks for both humans and animals. This article proposes preventative strategies, including the selection of resistant varieties, appropriate crop management practices, and optimized storage conditions, to mitigate these risks. Finally, this work emphasizes the need for collaboration among farmers, researchers, and government entities to ensure food safety and highlights the importance of researching and conserving native maize varieties, which may offer solutions to combat the threat of mycotoxins.