Debates about the possible negative effects of synthetic preservatives have renewed
consumer interest towards natural agents for extension of the product viability and the …

Food decay by spoilage fungi causes considerable economic losses and constitutes a
health risk for consumers due to the potential for fungi to produce mycotoxins. The …

Phytopathogenic fungi are the main plant pathogens all over the world and they cause
significant quantity and quality losses in economically important crops. Plant essential oils …

The preservation of food supplies has been humankind's priority since ancient times, and it
is arguably more relevant today than ever before. Food sustainability and safety have been …

Fungi are widely disseminated in the environment and are major food contaminants,
colonizing plant tissues throughout the production chain, from preharvest to postharvest …

There are numerous strategies to control the growth of mycotoxigenic fungi and reduce
mycotoxins in food, including physical, chemical and biological treatments. However …

Spoilage of grains by mycotoxigenic fungi poses a great threat to food security and human
health. Conventionally used chemical agents to prevent grain fungi contamination cause …

In the context of the recent upward trend of foodborne illness incidences caused by the
consumption of food contaminated with bacteria and the increasing resistance of foodborne …

Highlights•Severity of fungal contamination in food items.•Level of mycotoxin contamination
in food items.•Essential oils (EOs) against fungi and mycotoxin production.•Mode of action …

Since ancient times, folk medicine and agro-food science have benefitted from the use of
plant derivatives, such as essential oils, to combat different diseases, as well as to preserve …