Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi (molds).
These low molecular weight compounds (usually less than 1000 Daltons) are naturally …

Major food adulteration and contamination events seem to occur with some regularity, such
as the widely publicised adulteration of milk products with melamine and the recent …

Timely plant pathogen diagnostics can save up to 50% of the total agricultural yield
worldwide. Current molecular and imaging methods for detection and identification of plant …

Mycotoxin contamination of cereals and related products used for feed can cause
intoxication, especially in farm animals. Therefore, efficient analytical tools for the qualitative …

Infrared (IR) spectroscopy is increasingly being used to analyze food crops for quality and
safety purposes in a rapid, nondestructive, and eco‐friendly manner. The lack of sensitivity …

Mycotoxins are natural contaminants produced by a range of fungal species. Their common
occurrence in food and feed poses a threat to the health of humans and animals. This threat …

Mycotoxins have been identified as important toxins affecting animal species and humans
ever since the discovery of aflatoxin B 1 in 1960. Mycotoxigenic fungi are ubiquitous in …

Mycotoxin toxicity occurs at very low concentrations, therefore sensitive and reliable
methods for their detection are required. Consequently, sampling and analysis of …

Silage making increased considerably from the 1960s and is the predominant method of
forage preservation in temperate areas of the world. Silage is widely used in farms and has …

Abstract Attenuated Total Reflectance-Fourier-transform infrared (ATR-FTIR) spectroscopy is
an effective tool for analysing the chemical composition of biological material, as well as …