toxins Review Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food Péter Sipos 1,* , Ferenc Peles 2 ,Dóra Lili Brassó 3,Béla Béri 3, Tünde Pusztahelyi 4, István Pócsi 5 and Zoltán Gy˝ori 1 1 Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary;
[email protected] 2 Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary;
[email protected] 3 Department of Animal Husbandry, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary;
[email protected] (D.L.B.);
[email protected] (B.B.) 4 Central Laboratory of Agricultural and Food Products, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138., H-4032 Debrecen, Hungary;
[email protected] 5 Department of Molecular Biotechnology and Microbiology, Institute of Biotechnology, Faculty of Science and Technology, University of Debrecen, Egyetem square 1, H-4032 Debrecen, Hungary;
[email protected] * Correspondence:
[email protected] Abstract: Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing seri- ous health risks on both household animals and humans. The more frequent occurrence of aflatoxins in the feed and food chain is clearly foreseeable as a consequence of the extreme weather conditions recorded most recently worldwide. Furthermore, production parameters, such as unadjusted variety use and improper cultural practices, can also increase the incidence of contamination.