Most fungi are able to produce several mycotoxins simultaneously and, consequently, to
contaminate a wide variety of foodstuffs. Therefore, the risk of human co-exposure to …

Mycotoxin contamination of foodstuffs is a health concern worldwide and monitoring human
exposure to mycotoxins is a key concern. Most mycotoxins and their metabolites are …

Mycotoxins are among the compounds of most concern for human health because of their
common presence in food and their proven toxicity for human health. Human biomonitoring …

Edibles are the only source of nutrients and energy for humans. However, ingredients of
edibles have undergone many physicochemical changes during preparation and storage …

Mycotoxins are the toxic chemical substances that are produced by various fungal species
and some of these are harmful to humans. Mycotoxins are ubiquitous in nature and humans …

Modified mycotoxins in foodstuffs, animal feed, and herbal medicines present considerable
threats to human and animal health. The diversity and wide distribution make their presence …

Contamination of foods by mycotoxins is a common yet serious problem. Owing to the
increase in consumption of fresh produce, consumers have become aware of food safety …

Mycotoxins are toxic secondary metabolites of low molecular weight produced by
filamentous fungi, such as Aspergillus, Fusarium, and Penicillium spp. Mycotoxins are …

Alternaria species are capable of producing several secondary toxic metabolites in infected
plants and in agricultural commodities, which play important roles in food safety. Alternaria …

The primary pollutants in cereal products are aflatoxins B1 (AFB1), zearalenone (ZEN), and
deoxynivalenol (DON). In this study, anti-AFB1 MAb (4C9), anti-ZEN MAb (2A3), and anti …