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

Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only
a global food quality concern for food manufacturers, but it also poses serious health …

Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol
(DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone …

Mycotoxins are secondary fungal metabolites, toxic to humans, animals and plants. Among
the hundreds of known mycotoxins, aflatoxins, citrinin, patulin, penicillic acid, tenuazonic …

Antifungal activities of zinc oxide nanoparticles (ZnO NPs) and their mode of action against
two postharvest pathogenic fungi (Botrytis cinerea and Penicillium expansum) were …

Mycotoxins are toxic secondary metabolites produced by certain fungi, which can
contaminate various food commodities, including fruits and their derived products. Patulin …

Climate change and variability may have an impact on the occurrence of food safety hazards
at various stages of the food chain, from primary production through to consumption. There …

Disease outbreaks due to the consumption of contaminated food and feedstuff are a
recurring problem worldwide. The major factor contributing to contamination are …

Mycotoxins are fungal secondary metabolites that have been associated with severe toxic
effects to vertebrates produced by many important phytopathogenic and food spoilage fungi …

Patulin is a toxic chemical contaminant produced by several species of mold, especially
within Aspergillus, Penicillium and Byssochlamys. It is the most common mycotoxin found in …