Mycotoxins are secondary fungal metabolites produced mainly by Aspergillus, Penicillium,
and Fusarium. As evidenced by large-scale surveys, humans and animals are …

Trichoderma species are free-living fungi that are highly interactive in root, soil and foliar
environments and have been used successfully in field trials to control many crop …

EFSA was asked to deliver a scientific opinion on the risks to public health related to the
presence of aflatoxins in food. The risk assessment was confined to aflatoxin B1 (AFB 1) …

Abstract The European Commission asked EFSA to update their 2006 opinion on ochratoxin
A (OTA) in food. OTA is produced by fungi of the genus Aspergillus and Penicillium and …

This paper describes the first validated method for the determination of 39 mycotoxins in
wheat and maize using a single extraction step followed by liquid chromatography with …

Fusarium mycotoxins occur worldwide in foods such as cereals and animal forages, leading
to acute and chronic exposures in human and animals. Intestinal epithelial cells (IECs) are …

Mycotoxins are fungal metabolites able to affect the functions of numerous tissues and
organs in animals and humans, including intestinal and immune systems. However, the …

Abstract T‐2 toxin and HT‐2 toxin are mycotoxins produced by various Fusarium species.
The European Commission asked EFSA for a scientific opinion on the risk to human and …

Among all known mycotoxins, aflatoxins represent the most investigated, widespread and
worrisome source of contamination of foods and feed worldwide. In the early 1960s, soon …

An electrochemical aptasensor for trace detection of aflatoxin B1 (AFB1) was developed by
using an aptamer as the recognition unit while adopting the telomerase and EXO III based …