The postharvest life of fruits and vegetables is influenced by several parameters, such as
physiological properties and biotic/abiotic stresses. In particular, a consistent portion of the …

Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of
moisture and temperature. They colonize in a variety of foods from harvest to the grocer …

Among the food safety issues, the occurrence of fungal species able to produce toxic
metabolites on the agro-food products has acquired a general attention. These compounds …

The continuous pursuit of food quality, the need to feed an increasing global population and
the legislative requirement to reduce the input of chemicals in the environment and in …

Highlights•Mycotoxins are toxic secondary metabolites produced by filamentous
fungi.•Aspergillus, Penicillium, Alternaria and Fusarium are the main toxigenic …

Mycotoxins are secondary metabolites produced by pathogenic fungi that colonize fruits and
vegetables either during harvesting or during storage. Mycotoxin contamination in fruits and …

Dried fruits are popular and nutritious snacks consumed worldwide due to their long shelf
life and concentrated nutrient content. However, fruits can be contaminated with various …

Mycotoxins are secondary metabolites present in agricultural commodities and produced by
certain fungi with adverse acute and chronic effects such as genotoxicity and carcinogenicity …

Mycotoxins are small toxic chemical products formed as the secondary metabolites by fungi
that readily contaminate foods with toxins in the field or after harvest. The presence of …

Over recent decades, laboratory and field trial experiments have generated a considerable
amount of data regarding the promising use of beneficial microorganisms to control plant …