Mycotoxins are toxic fungal secondary metabolities formed by a variety of fungi (moulds)
species. Hundreds of potentially toxic mycotoxins have been already identified and are …

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 …

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) …

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 …

Ochratoxins are a group of mycotoxins produced by a variety of moulds. Ochratoxin A (OTA),
the most prominent member of this toxin family, was first described by van der Merwe et al. in …

The information obtained from the chemical analysis of specific human excretion products
(biomarkers) in urban wastewater can be used to estimate the exposure or consumption of …

Toxigenic fungi and mycotoxins entered human food supplies about the time when mankind
first began to cultivate crops and to store them from one season to the next, perhaps 10,000 …

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 …