Resumen
La industria de la confitería está en constante crecimiento e innovación debido a la alta demanda de dulces y productos a base de cereales, especialmente entre los niños. Los dulces tradicionales y gourmet, elaborados de granos, semillas y cereales como cacao, maíz, arroz, trigo, cacahuate, almendras, nueces, avellanas, pistaches y productos lácteos, son muy susceptibles a contaminarse con micotoxinas. Debido a los procesos de producción artesanal, es difícil eliminar la contaminación química y por toxinas. Es bien sabido que las micotoxinas son agentes cancerígenos potenciales, que pueden representar un grave problema de salud pública, especialmente para los niños. Esta revisión tiene como objetivo capturar y discutir el estado del arte en la identificación y evaluación de la exposición a micotoxinas en dulces, confitería y productos procesados a base de cereales en todo el mundo. También destaca metodologías novedosas para su evaluación y resume las tendencias pasadas, actuales y futuras. Por último, muestra la relevancia del establecimiento de regulaciones estrictas de sanidad y el monitoreo constante de la contaminación por micotoxinas en industrias alimenticias.
Citas
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