A review on mycotoxins detection techniques in edible oils

Worldwide, contamination of mycotoxins in certain aliments (including cereals, edible oil, unprocessed milk, pistachios, ginger, and other products) has, in recent years, raised serious concerns. Due to their toxicity, the maximum acceptable levels for mycotoxins are standardised and checking their occurrence in foodstuffs is essential to assure food safety and customer protection. In terms of mycotoxins detection techniques, having a series of advantages such as high sensitivity, rapidity, ease of use, and simultaneous identification of several mycotoxins, immunoassay-based methods have been significantly developed. Furthermore, on-site detection and chromatography-based techniques prepare sensitivity, accuracy, and selectivity in the determination of mycotoxins. Also, some new and modified mycotoxin compounds are identified by tandem mass spectrometric detectors. In order to organise the knowledge status, improve detection efficiency and motivate new research, this review focuses on research published in on mycotoxins detection techniques in the edible oil