Mycotoxins in foodstuffs: Italian regulations in the Eu- ropean framework Page 1 475 Mycotoxins
in foodstuffs and related legislation * Department of Biomedical Sciences and Human …

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 …

Humans have long been paying attention to the safety of the food they eat. Food poisonings
were the subject of many folk stories and fairy tales (eg, Snow White), as well as the reason …

Mycotoxins are secondary metabolites produced by several filamentous fungi that grow on
various food and feed. These compounds elicit a wide spectrum of toxicological effects …

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals,
peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after …

Modified mycotoxins are metabolites that normally remain undetected during the testing for
parent mycotoxin. These modified forms of mycotoxins can be produced by fungi or …

Mycotoxins are chemical substances produced by fungal species belonging mostly to
Aspergillus, Penicillium and Fusarium, and having a toxic effect on humans and farm …

Mycotoxins are abiotic hazards produced by certain fungi that can grow on a variety of crops.
Consequently, their prevalence in plant raw materials may be relatively high. The …

Mycotoxins are poisonous chemical compounds produced by certain fungi. There are many
such compounds, but only a few of them are regularly found in food and animal feedstuffs …