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

Modified mycotoxins are metabolites that normally remain undetected during the testing for
parent mycotoxin. These modified forms of mycotoxins can be produced by fungi or …

Fusarium diseases of small grain cereals and maize cause significant yield losses
worldwide. Fusarium infections result in reduced grain yield and contamination with …

Emerging Fusarium and Alternaria mycotoxins gain more and more interest due to their
frequent contamination of food and feed, although in vivo toxicity and toxicokinetic data are …

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

One of the major classes of mycotoxins posing serious hazards to humans and animals and
potentially causing severe economic impact to the cereal industry are the trichothecenes …

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 …

Mycotoxins contamination in cereal‐based food is ubiquitous according to systematic review
of the scientific documentation of worldwide mycotoxin contamination in cereal and their …

Trichothecenes are sesquiterpenoid mycotoxins produced by fungi from the order
Hypocreales, including members of the Fusarium genus that infect cereal grain crops …

Mycotoxins are fungi-produced secondary metabolites that can contaminate many foods
eaten by humans and animals. Deoxynivalenol (DON), which is formed by Fusarium, is one …