LAUSR

ABSTRACT Fungal infection and mycotoxins contamination in food and feed products cause significant economic losses to the food and agricultural industry. Although the efficacy of synthetic fungicides is unquestionable, there are serious issues associated with their application in agriculture. Improper and/or prolonged application of these products may cause the emergence of resistant fungal populations, carry-over of chemicals in the human diet and adverse effects on non-target species. By contrast, ease in application and negligible effects on the environment makes microbial volatile organic compounds (VOCs) safe and sustainable substitutes to synthetic fungicides. A considerable research investment has highlighted the efficacy and suitability of VOCs emitted by bacteria, yeast and filamentous fungi for application in food crops and stored products. In this review, focus is made on the potential use of microbial VOCs as inhibitors of toxigenic food mycobiota and their mycotoxins. The mode of action of microbial volatile compounds, possible application in different scenarios, limitations and perspectives are discussed.