ABSTRACT
Providing safe and nutritious food for human consumption is the ultimate aim of all food manufacturing and processing sectors. The occurrence of mycotoxins in food products continues to be the major hazard producing factor in developing and also in developed countries. Satisfying the hunger needs of the expanded population with safe and healthy foods is still a dream for many countries. Mycotoxins, secondary metabolites of fungi have deleterious effects in human metabolism leading to cancer and other genetic disorders. At such a scenario prevalence of mycotoxins in a wide range of food products adds an additional criterion in hazard analysis and determining its critical control point. Effect of climate on agricultural produce plays a significant role in food production, which directly or indirectly incubates the causative agents of mycotoxins, especially fungi. Admitting this complexity, numerous researchers have developed different mitigation technique which helps in the production of safe, sustainable, wholesome foods and agricultural products.
