Prior to 1985 the Food and Agriculture Organization (FAO) estimated global food crop
contamination with mycotoxins to be 25%. The origin of this statement is largely unknown …

Aflatoxins are a class of carcinogenic mycotoxins produced by Aspergillus fungi and are
known to contaminate a large portion of the world's food supply. Aflatoxin B1 (AFB1) is the …

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 …

Highlights•Occurrence of mycotoxins in cereals and cereal products.•Analytical features of
relevant papers published since 2008.•Critical evaluation of sample-preparation extraction …

Mycotoxins are toxic secondary metabolites produced by certain fungi, which can
contaminate various food commodities, including fruits and their derived products. Patulin …

Citrinin (CIT) is a mycotoxin produced by different species of Aspergillus, Penicillium, and
Monascus. CIT can contaminate a wide range of foods and feeds at any time during the pre …

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

Major staple foods in Southern Africa are prone to mycotoxin contamination, posing health
risks to consumers and consequent economic losses. Regional climatic zones favor the …

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 …