Mycotoxins are produced by fungi and are known to be toxic to humans and animals.
Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin …

Aflatoxins are mainly produced by certain strains of Aspergillus flavus, which are found in
diverse agricultural crops. In many lower-income countries, aflatoxins pose serious public …

In recent years, there has been an increasing interest in investigating the carcinogenicity of
mycotoxins in humans. This systematic review aims to provide an overview of data linking …

Mycotoxins are considered to be a major risk factor affecting human and animal health as
they are one of the most dangerous contaminants of food and feed. This review aims to …

The presence of aflatoxin B1 (AFB1) in poultry diets decreases the hatchability, hatchling
weight, growth rate, meat and egg production, meat and egg quality, vaccination efficiency …

Background Among several food and agricultural commodities, spices are valued for their
characteristic flavor. They may also impart color and improve the overall keeping quality of …

Major staple foods in Southern Africa are prone to mycotoxin contamination, posing health
risks to consumers and consequent economic losses. Regional climatic zones favor the …

Mycotoxin contamination continues to be a food safety concern globally, with the most toxic
being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result …

Patulin (PAT) is a common mycotoxin in fruit products, especially in apples and apple-based
products. The European Commission has set maximum levels for PAT in food. Nevertheless …

Mycotoxins are highly diverse secondary metabolites produced in nature by a wide variety of
fungus which causes food contamination, resulting in mycotoxicosis in animals and humans …