Regulations relating to mycotoxins have been established in many countries to protect the
consumer from the harmful effects of these compounds. Different factors play a role in the …

Mycotoxins are secondary metabolites synthesized by a variety of fungal species such as
Aspergillus, Penicillium, Fusarium, and Alternaria. These secondary metabolites are toxic …

Abstract Aflatoxins, ochratoxins, fumonisins, deoxynivalenol, and zearalenone are of
significant public health concern as they can cause serious adverse effects in different …

This article reviews current requirements for the analysis for mycotoxins in foods and
identifies legislative as well as other factors that are driving development and validation of …

Mycotoxins are produced by fungi as secondary metabolites in cereals and food. These
chemical compounds are lipid-soluble, and easily absorbed by the intestines, airways and …

Mycotoxins are secondary metabolites produced by a wide variety of filamentous fungi,
including species from the genera Aspergillus, Fusarium and Penicillium. They cause …

Trichothecenes are a group of mycotoxins mainly produced by fungi of the Fusarium genus.
Deoxynivalenol (DON) is one of the most abundant and important trichothecenes in food …

Mycotoxins are widely occurring in foods and feeds and dietary exposure to them can
induce various types of adverse health effects in humans and animals. Since its …

Mycotoxins are natural contaminants of cereals and other food commodities throughout the
world and they significantly impact human and animal health. Mycotoxins are toxic …

Mycotoxins comprise a family of fungal toxins, many of which have been implicated as
chemical progenitors of toxicity in man and animals. The most thoroughly studied are the …