ABSTRACT
Milk is a foremost source of vital nutrients required for the development plus human health maintenance. Nevertheless, it can also be a vehicle for toxic agents, causing serious hazards in individuals who consume it, especially children. Mycotoxins are among the main chemical contaminants in milk, which are important secondary fungal metabolites in human and animal health. When ingested by animals, they can be excreted in the milk, and once present in milk, these mycotoxins can withstand most treatments (pasteurization and ultra-high-temperature processing) to obtain dairy products. Therefore, mycotoxins may be present in cheeses and yogurts. It is imperative that milk and milk products should be free from toxic components with regard to the high levels of consumption; therefore, the study of efficient decontamination protocols that are safe environmentally and precise is an important and current research topic. Amongst the category of biological methods pertinent for the chemical contaminants removal, many of the studies are mainly focused on employing probiotic cultures, with promising outcomes. In this context, the current chapter aims to review the literature on mycotoxins and their decontamination processes from milk and milk products by means of probiotics.
