Probiotics as eco-friendlybio-preservatives: In vivo mechanisms of mycotoxin inhibition and emerging applications for food safety and human health.

Probiotics present a promising and sustainable solution for mitigating the harmful effects of mycotoxins in food thereby resolving a critical concern for global food safety. This review highlights probiotics' role as eco-friendly bio-preservatives that inhibit both the production and effects of mycotoxins in food systems. It explores the in vivo and in vivo mechanisms through which probiotics neutralize mycotoxins, prevent their carcinogenic effects and improve food safety. These findings indicate the potential of probiotics dual function in preventing mycotoxin contamination at the food level and mitigating their harmful impacts upon ingestion. The review incorporates experimental case studies and innovations in probiotic research, emphasizing their potential as safe and effective alternatives to synthetic chemical detoxifiers. Despite significant progress in grasping the role of probiotics, hurdles remain such as strain specificity, limited clinical data and environmental factors affecting probiotic efficacy. This review identifies main research gaps and offers recommendations for future studies, particularly in advancing in vivo and human trials. By refining probiotic applications, integrating them into functional foods and handling regulatory hurdles, probiotics have the potential to significantly improve global food safety and public health.