Food and feed contamination by mycotoxins are extremely common worldwide. Mycotoxins
are small-molecular natural products and toxic secondary metabolites mainly produced by …

Cereal grains and their processed food products are frequently contaminated with
mycotoxins. Among many, five major mycotoxins of aflatoxins, ochratoxins, fumonisins …

EFSA was asked to deliver a scientific opinion on the risks to public health related to the
presence of aflatoxins in food. The risk assessment was confined to aflatoxin B1 (AFB 1) …

Deoxynivalenol (DON) is the most widespread mycotoxin in food and feedstuffs, posing a
persistent health threat to humans and farm animals. The susceptibilities of DON vary …

Abstract The European Commission asked EFSA to update their 2006 opinion on ochratoxin
A (OTA) in food. OTA is produced by fungi of the genus Aspergillus and Penicillium and …

Mycotoxins are secondary fungal metabolites produced mainly by Aspergillus, Penicillium,
and Fusarium. As evidenced by large-scale surveys, humans and animals are …

Preventing food from fungal infestation has become a cause of great concern as food safety
is of particular importance to public health globally. Recently International Agency for …

To date, the use of biomarkers has become generally accepted. Biomarker‐driven research
has been proposed as a successful method to assess the exposure to xenobiotics by using …

Human exposure to mycotoxins occurs mostly through dietary intake, although exposure
through dermal and inhalation routes has also been shown. Depending on the type of …

Exposure to mycotoxins, secondary metabolites produced by fungi, may infer serious risks
for animal and human health and lead to economic losses. Several approaches to reduce …