Disease outbreaks due to the consumption of contaminated food and feedstuff are a
recurring problem worldwide. The major factor contributing to contamination are …

During the last two decades there has been increasing concern within the scientific
community over the effects of indoor air quality on health. Changes in building design …

Damp buildings often have a moldy smell or obvious mold growth; some molds are human
pathogens. This has caused concern regarding health effects of moldy indoor environments …

Trichothecenes are sesquiterpenoid mycotoxins produced by fungi from the order
Hypocreales, including members of the Fusarium genus that infect cereal grain crops …

Microbial toxins and eukaryotic cell toxicity from indoor building materials heavily colonized
by fungi and bacteria were analyzed. The dominant colonizers at water-damaged sites of the …

A total of 65 quantitative PCR (QPCR) assays, incorporating fluorigenic 5′ nuclease
(TaqMan®) chemistry and directed at the nuclear ribosomal RNA operon, internal …

Airborne fungal contaminants are increasingly gaining importance in view of health hazards
caused by the spores themselves or by microbial metabolites. In addition to the risk for …

Volatile organic compounds (VOCs) are carbon-compounds that easily evaporate at room
temperature. Toxins are biologically produced poisons; mycotoxins are those toxins …

There is growing concern about adverse health effects of fungal bio-aerosols on occupants
of water damaged buildings. Accidental, occupational exposure in a nonagricultural setting …

Natural toxins in food can be divided into five main categories: mycotoxins, bacterial toxins,
phycotoxins, plant toxins and zootoxins. The first three are toxic compounds produced by …