This paper examines the available information on the potential for climate‐change impacts
on mycotoxigenic fungi and mycotoxin contamination of food crops pre‐and postharvest. It …

The need to ensure the microbiological quality and safety of food products has stimulated
interest in the use of mathematical models for quantifying and predicting microbial …

The genus Aspergillus is among the most abundant and widely distributed organism on
earth, and at the moment comprises 339 known species. It is one of the most important …

Ochratoxin A (OTA) is a secondary metabolite produced by filamentous fungi of the genera
Aspergillus and Penicillium present in a wide variety of foodstuffs. The most relevant OTA …

Thriving in, or at least tolerant of, elevated temperatures and reduced water activities, many
species of Aspergillus and its teleomorphs are the epitome of spoilage fungi. There are few …

The main source of ochratoxin A (OTA) in the wine food chain is the infection of grapes by
“black aspergilli” in the field. OTA-producing black aspergilli include principally Aspergillus …

The growth of ochratoxigenic fungus and the presence of ochratoxin A (OTA) in grapes and
their derivatives can be caused by a wide range of physical, chemical, and biological factors …

Ochratoxin A (OTA) is the most toxic member of ochratoxins, a group of toxic secondary
metabolites produced by fungi. The most relevant species involved in OTA production in …

Mycotoxin risk in the grape product chain is primarily due to ochratoxin A (OTA) occurrence
in wine and dried vine fruits. Aspergillus carbonarius and the A. niger group are the main …

Abstract Background Ochratoxin A (OTA) remains a challenge in the face of continuous
efforts to produce quality and wholesome wine and table grape berries to meet food safety …