Fifty-four maize grain samples freshly harvested from subsistence farmers' fields in
southwestern Ethiopia were analyzed for multiple mycotoxins using liquid chromatography …

This study compared mycotoxin levels in 53 household-formulated and 84 industrially-
processed complementary foods, assessed co-exposure patterns from consumption of the …

Mycotoxins are secondary fungal metabolites that can be produced in crops and other food
commodities both preharvest and postharvest. It has been estimated that 25% of the world's …

The objective of this quantitative survey (n= 520) was to determine the awareness of the
risks of mycotoxin contaminated food and feed throughout the Flemish population. The study …

A quantitative risk assessment of mycotoxins due to the consumption of chilli (Capsicum
annum L.) and black pepper (Piper nigrum L.) was performed in Sri Lanka. A food frequency …

Mycotoxins are produced primarily as secondary fungal metabolites. Mycotoxins are toxic in
nature and naturally produced by various species of fungi, which usually contaminate food …

The chapter aims to address an overview of the implications of mycotoxins in food safety and
the presence of mycotoxins in various foods. Nowadays, everyone wants safe food with a …

Contamination of feed materials with mycotoxins is an important issue for farmers, as dietary
exposure to these toxins may cause acute or chronic intoxication in animals, resulting in …

Mycotoxin contaminants in food pose a threat to human and animal health. These lead to
food wastage and threaten food security that is already a serious problem in Africa. In …

Background Mycotoxins are toxic fungal secondary metabolites that contaminate a wide
spectrum of essential foods worldwide, such as grain-based products, nuts and spices …