Fungal contamination in food and feed supply chains of Morocco: a review (2010-2024)

Abstract

Abstract Fungal contamination of food and feed poses a significant threat to food security, public health, this comprehensive review synthesises the findings of two decades (2010-2024) of research on the status of toxigenic fungi across key agricultural commodities. The analysis reveals that staples such as cereals (wheat, barley, maize), spices (paprika, cumin), fruits (grapes, apples, dried fruits), and coffee are widely contaminated by a diverse consortium of fungi. The genera Aspergillus (predominantly A. flavus , A. niger , and A. ochraceus ), Penicillium (notably P. expansum ), and Fusarium (including F. graminearum and F. equiseti ) are the most frequently reported, with some species demonstrating significant potential for producing mycotoxins like aflatoxins, ochratoxin A, and patulin. This review critically examines the international regulatory framework, aligned with international standards, and highlights the critical risk factors including inadequate storage conditions, climatic variables, and certain agricultural practices that exacerbate contamination. Furthermore, we evaluate promising prevention and detoxification strategies explored in the context. These include the application of natural antifungal agents (essential oils from clove, rosemary, and lemon), the use of adsorbents, the biocontrol potential of lactic acid bacteria, and the critical role of cultural and physicochemical factors in modulating toxin production.