Detoxification of Aflatoxin B ₁ , Zearalenone, Ochratoxin A, and Deoxynivalenol by Bacillus spp. in Food Systems: Current Insights and Future Prospects

Mycotoxins are toxic secondary metabolites produced by filamentous fungi that contaminate agricultural commodities, yielding losses and posing serious risks to human and animal health. Conventional physical and chemical detoxification strategies, including heating, irradiation, and chemical treatments, are widely applied but often fail to eliminate toxins while completely preserving nutritional and sensory quality. This review focuses on four major mycotoxins, namely, deoxynivalenol, zearalenone, aflatoxins, and ochratoxins, summarizing their occurrence, chemical structures, and toxicological effects, importantly specifying the role of Bacillus spp. in their detoxification. Advances in discovering, characterizing, and applying Bacillus-based strategies along with their practical potential in food and feed systems are critically examined. Bacillus-based detoxification offers significant advantages over traditional approaches, including mild operating conditions, high specificity, and the formation of less toxic degradation products. Recent studies revealed their effectiveness against mycotoxins in diverse food matrices, highlighting the adaptability of Bacillus and other microbial systems. With continued progress in strain discovery, characterization, and regulatory validation, Bacillus spp. are emerging as a promising candidate for industrial adoption as safe and sustainable solutions in the food and feed sectors. This review aims to critically evaluate Bacillus-mediated detoxification mechanisms for major mycotoxins, assess their efficacy in real food systems, and discuss safety, regulatory, and industrial applicability to support future food-grade implementation.