Toxic ingredients in food can lead to serious food-related diseases. Such compounds are
bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin …

Post-harvest spoilage and toxicity of food products mainly occur by fungi, including
Aspergillus, Penicillium, and Fusarium resulting in massive economic losses globally …

Mycotoxins produced from Aspergillus, Penicillium, and Fusarium cause food spoilages
during handling and storage, owing to immense economic losses and serious human health …

Heavy metals and mycotoxins in foodstuffs are one of the major concerns of our world
nowadays. Food decontamination with the help of microbial biomass is a cheap, easy …

Wheat occupies the first place in Algerian's diet. However, because of the risk of mycotoxin
contamination, its consumption can cause serious health concern to Algerian population …

Fungal infection and/or spoilage are major concerns of crop and food security worldwide,
prompting the developments and application of various antimicrobial agents. In this study …

Abstract Effects of 3 commercial lactic acid bacteria (LAB) inoculants and 6 single strains of
LAB on fermentation and levels of aflatoxins and other mycotoxins in high-moisture corn …

Aflatoxins (AF) and ochratoxin A (OTA) are fungal metabolites that have carcinogenic,
teratogenic, embryotoxic, genotoxic, neurotoxic, and immunosuppressive effects in humans …

Featured Application The current study provides applicable results for enhancing food safety
by showing that certain starter lactic acid bacteria have the potential to mitigate background …

Ochratoxin A (OTA) is a secondary metabolite of several fungi and widely exists in various
species of foods. The establishment of effective methods for OTA reduction is a key measure …