A review on citrinin: Its occurrence, risk implications, analytical techniques, biosynthesis, physiochemical properties and control

Losses of harvested fruits and vegetables can be attributed to decaying fungi. These fungi are pathogenic and also a source of mycotoxins, which pose a health threat to humans and animals. As a result, national and international organizations have set detection levels for toxic secondary metabolites for harvested commodities and derived products. Citrinin (CIT) is a mycotoxin produced by fungi and is found in association with patulin, and ochratoxin A, which is nephrotoxic, hepatotoxic, immunosuppression, and carcinogenic. CIT has been recovered from fruit, grains, feedstuff, and biological fluids. Heart, kidney, liver, and reproductive system disorders can be a result of exposure to these mycotoxins. The review points out that, although CIT has health implications, its maximum levels have not been set and not been enforced by national and international organizations. The aim of this review is to look at its occurrence, risks implications, analytical techniques for its detection and quantification, production, biosynthesis, physiochemical properties, and control.

Automated summary

The review discusses the losses of harvested fruits and vegetables due to decaying fungi and their health implications. It focuses on citrinin, a mycotoxin produced by fungi, its association with other toxins, and the potential disorders caused by exposure to these mycotoxins.