Aflatoxins are mainly produced by certain strains of Aspergillus flavus, which are found in
diverse agricultural crops. In many lower-income countries, aflatoxins pose serious public …

Abstract Background Low-moisture foods (LMFs) are generally considered “lower risk” in
terms of food safety, however, the frequent foodborne illnesses involved in the consumption …

Mycotoxins are secondary metabolites produced by moulds in food that are considered a
substantial issue in the context of food safety, due to their acute and chronic toxic effects on …

Fruits and vegetables are susceptible to fungal infections during picking, transportation,
storage and processing, which have a high potential to produce toxins. Fungi and toxins can …

The behavior of mycotoxins is strongly influenced by the matrix, their chemical structure,
hydrophobicity, thermal-mechanical susceptibility. Food processing can contribute into …

Aspergillus carbonarius, a common food-contaminating fungus, produces ochratoxin A
(OTA) and poses a risk to human health. This study aimed to assess the inhibitory activity of …

The effects of dimethyl fumarate (DMF) on mycotoxins and animal growth performance are
well documented. However, its mechanism of anti-mildew effects is still unknown. The …

Ochratoxin A (OTA) usually contaminates agricultural products such as grapes, oatmeal,
coffee and spices. Light was reported as an effective strategy to control spoilage fungi and …

Herbal medicines have been applied in clinical treatment worldwide, whose significant
curative effect attracts considerable global research attention. However, as the herbal …

Mycotoxins are a significant threat to food safety and quality. Over the years, mycotoxins
have been detected in almost all food and feed crops without any regional barrier …