Mycotoxins are well established toxic metabolic entities produced when fungi invade
agricultural/farm produce, and this happens especially when the conditions are favourable …

In recent years, there has been an increasing interest in investigating the carcinogenicity of
mycotoxins in humans. This systematic review aims to provide an overview of data linking …

Mycotoxins are abiotic hazards produced by certain fungi that can grow on a variety of crops.
Consequently, their prevalence in plant raw materials may be relatively high. The …

Due to Earth's changing climate, the ongoing and foreseeable spreading of mycotoxigenic
Aspergillus species has increased the possibility of mycotoxin contamination in the feed and …

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 …

Mycotoxins, toxic secondary metabolites of fungi, affect global agriculture so prolifically that
they are virtually ubiquitous at some concentration in the average human diet. Studies of in …

Patulin (PAT) is a common mycotoxin in fruit products, especially in apples and apple-based
products. The European Commission has set maximum levels for PAT in food. Nevertheless …

Mycotoxins are the secondary metabolites secreted by different types of fungi to which
humans can get exposed mainly via ingestion. Patulin (C 7 H 6 O 4) is a polyketide lactone …

Mycotoxins, the secondary metabolites of fungal species, are the most frequently occurring
natural food contaminants in human and animal diets. Risk assessment of mycotoxins …

ABSTRACT The mycotoxin, patulin (4‐hydroxy‐4H‐furo [3, 2c] pyran‐2 [6H]‐one), is
produced by a number of fungi common to fruit‐and vegetable‐based products, most …