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 …

Ready‐to‐eat foods (RTEs) are foods consumed without any further processing. They are
widely consumed as choice meals especially by school‐aged children and the fast‐paced …

This study assessed, for the first time, the mycotoxicological risks from consumption of
complementary foods by infants and young children in Nigeria. Molds belonging to …

This study characterized the health risks due to the consumption of mycotoxin-contaminated
foods and assessed the consumer awareness level of mycotoxins in households in two …

This study compared mycotoxin levels in 53 household-formulated and 84 industrially-
processed complementary foods, assessed co-exposure patterns from consumption of the …

Mycotoxins are naturally occurring fungal metabolites that are associated with health
hazards and are widespread in cereals including maize. The most common mycotoxins in …

Mycotoxins are widespread natural toxins with diverse toxicological impacts, produced in
crops like cereals in the field and/or post-harvest. Most common mycotoxins that occur at …

This study examines the profit efficiency and the responsible factors for inefficiency in 350
hybrid maize growers in selected areas of Bangladesh by using the profit frontier function …

Kunu is a traditional fermented single or mixed cereals-based beverage popularly
consumed in many parts of West Africa. Presently, the bacterial community and mycotoxin …

A multi-specimen, multi-mycotoxin approach involving ultra-sensitive LC-MS/MS analysis of
breast milk, complementary food and urine was applied to examine mycotoxin co-exposure …