Post-harvest spoilage and toxicity of food products mainly occur by fungi, including
Aspergillus, Penicillium, and Fusarium resulting in massive economic losses globally …

Aflatoxins are endemic in Kenya. The 2004 outbreak of acute aflatoxicosis in the country
was one of the unprecedented epidemics of human aflatoxin poisoning recorded in …

Essential oils (EOs) are widely used in the food industry as natural food preservatives to
extend product shelf life and as flavoring agents. The aim of this work was to study the …

Uganda is an agrarian country where farming employs more than 60% of the population.
Aflatoxins remain a scourge in the country, unprecedentedly reducing the nutritional and …

Toxigenic members of Aspergillus flavus contaminate cereal grains, resulting in
contamination by aflatoxin, a food safety hazard that causes hepatocellular carcinoma. This …

Aflatoxins are known for their high toxicity, and their presence in food is associated with a
high health risk. The levels were set for aflatoxin in different foodstuffs to protect public …

This systematic review and meta-analysis aimed to investigate the capacity of probiotic
bacteria for reducing of aflatoxin B1 as a food hazard. The results indicated that probiotic …

Probiotics are widely used in functional foods. However, little has been discussed about its
potential application in food fortification. Therefore, researchers have studied the possible …

Aflatoxins, currently thought to be the strongest natural carcinogens widely found in a variety
of foods and feedstuffs, cause significant health problems to humans and animals alike …

Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin
detoxification of food and feed has been a technically uphill task for the industry. In the …