Mycotoxins: fungal toxins in our food or Fungi: friends or foes?

Mycotoxins are toxic, low-molecular-weight compounds produced by filamentous fungi that contaminate food and feed, posing serious risks to plants, animals, and humans. Excessive use of chemical antifungals has led to resistant fungal strains, toxic residues, and environmental damage. Climate change is expected to further favor mycotoxin production, while global population growth will increase challenges to food security, particularly in developing regions. Therefore, developing safe, eco-friendly, and cost-effective strategies to control mycotoxin contamination is essential for achieving the Sustainable Development Goals.