Mycotoxin contamination of foods from mycotoxigenic fungi such as Aspergillus, Alternaria,
Fusarium and Penicillium spp. is a significant threat to food safety and quality. Aflatoxins …

Naturally produced by aromatic plants, essential oils (EO) contain a wide range of volatile
molecules, including mostly secondary metabolites, which possess several biological …

Updating techniques on controlling mycotoxins - A review - ScienceDirect Skip to main
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Spoilage of food by mycotoxigenic fungi poses a serious risk to food security throughout the
world. In view of the negative effects of synthetic preservatives, essential oils (EOs) and their …

Background Moroccan flora is rich with medicinal plants that are widely used in traditional
medicine for the treatment of various diseases including diabetes. These plants possess …

Origanum majorana essential oil (OmEO) encapsulated into chitosan nanoemulsion is being
reported as a novel preservative of stored food items against fungi, aflatoxin B 1 (AFB 1) …

Aspergillus flavus is a facultative parasite that contaminates several important food crops at
both the pre-and post-harvest stages. Moreover, it is an opportunistic animal and human …

The development of natural protective agents as alternatives to chemical fungicides is
currently in the spotlight. In the present investigation, chemical composition and antifungal …

Fungal and mycotoxin contamination of stored food items is of utmost concern throughout
the world due to their hazardous effects on mammalian systems. Most of the synthetic …

There are numerous strategies to control the growth of mycotoxigenic fungi and reduce
mycotoxins in food, including physical, chemical and biological treatments. However …