Mycotoxins likely have existed for as long as crops have been grown but recognition of the
true chemical nature of such entities of fungal metabolism was not known until recent times …

Many studies have reported the occurrence of mycotoxin in human foods and animal feeds
in Sub-Saharan Africa (SSA). Aflatoxins, ochratoxins, fumonisins, and zearalenone are …

The genus Aspergillus is one of the most important filamentous fungal genera. Aspergillus
species are used in the fermentation industry, but they are also responsible of various plant …

Food-borne fungi present significant hazards to food preservation and human health.
Oxidation causes spoilage and the inedibility of the fruit. However, traditional packaging …

Ochratoxin A is a nephrotoxic compound which was first detected in wine in the nineties.
Since then, several grape-derived products have been found to be potentially contaminated …

Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on
the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of …

Mycotoxins, secondary metabolites produced by moulds, have been shown to cause diverse
toxic effects in animals and are also suspected of disease causation in humans. The present …

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 …

Fungi that belong to the genera Aspergillus, Fusarium, and Penicillium pose serious
phytopathological and mycotoxicological risks at pre-harvest and post-harvest stages, as …

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 …