Introduction. Mycotoxins are ubiquitous food contaminants that pose significant public health, food safety, and economic challenges worldwide, particularly in developing countries. Groundnut is especially vulnerable to mycotoxin contamination due to its biochemical composition and geocarpic growth habit, with the risk further exacerbated by the warm and humid climatic conditions prevalent in sub-Saharan Africa. In recent years, biological control has emerged as a promising, cost-effective, and environmentally sustainable approach to mitigating mycotoxin contamination by using antagonistic microorganisms, enzymes, and plant-derived compounds that suppress mycotoxigenic fungi, enhance host resistance, or detoxify mycotoxins.

Literature. This review synthesises current knowledge on the occurrence and health impacts of mycotoxins in groundnut and critically evaluates the potential of biological control agents, including fungi, bacteria, enzymes, and plant-derived extracts, as sustainable strategies to prevent fungal growth and reduce mycotoxin contamination. The underlying mechanisms of action, recent advances, and the advantages and limitations of these biological approaches are also discussed.

Conclusion. Mycotoxin contamination remains a major constraint to groundnut safety, public health, and economic sustainability, particularly in sub-Saharan Africa. Biological control agents represent environmentally friendly, sustainable, and cost-effective alternatives for mitigating mycotoxin contamination and improving groundnut quality and safety. Nevertheless, further research is required to optimise their efficacy under field conditions and facilitate their integration into comprehensive mycotoxin management strategies that support safe foodstuff production and enhance food security.