Cold plasma treatment is a promising intervention in food processing to boost product safety
and extend the shelf‐life. The activated chemical species of cold plasma can act rapidly …

Contamination of agricultural and food products by some fungi species that produce
mycotoxins can result in unsafe food and feed. Mycotoxins have been demonstrated to have …

Mycotoxins are secondary metabolites of microscopic fungi, which commonly contaminate
cereal grains. Contamination of small-grain cereals and maize with toxic metabolites of …

Aflatoxin (AF) contamination presents one of the most insidious challenges to combat, in
food safety. Its adulteration of agricultural commodities presents an important safety concern …

The production of mycotoxin-free food is challenging the food industry due to the difficulties
in contamination prevention and the inefficiencies of traditional mycotoxin removal …

Deoxynivalenol (DON) is the major mycotoxin produced by Fusarium fungi in grains. Food
and feed contaminated with DON pose a health risk to humans and livestock. The risk can …

Mycotoxins are secondary metabolites synthesized by a variety of fungal species such as
Aspergillus, Penicillium, Fusarium, and Alternaria. These secondary metabolites are toxic …

Beer is the most consumed alcoholic beverage in the world. Its contamination with
mycotoxins is of public health concern, especially for heavy drinkers. Beer production …

Mycotoxins are toxigenic fungal secondary metabolites and known carcinogens that pose a
significant threat to economies, trade, health and compromises food safety. Favourable …

Protein‐energy malnutrition (PEM) is a problem in Africa and other developing nations of the
world. Food Agriculture Organization's statistics reveal that in Africa, more than one in four …