Ochratoxins (OTs) are a group of mycotoxins produced by Aspergillus and Penicillium spp.
which are ubiquitous. They infect the crops during pre-and post-harvest conditions and …

Mycotoxins are secondary metabolites produced by pathogenic fungi that colonize fruits and
vegetables either during harvesting or during storage. Mycotoxin contamination in fruits and …

Globally, mycotoxins in food and feed are serious threats to the health of human and
animals. Food safety in China has gained increasing attentions from consumers, producers …

Climate change has an impact on the chemical risks associated to wine consumption related
with grape development and microbial contamination. We can classify chemical hazards in …

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 …

The incidence of filamentous fungi and toxin levels in grapes and wines varies depending
on the variety of grapes, the wine region, agricultural practices, weather conditions, the …

The main filamentous fungi producers of mycotoxins are Aspergillus spp., Penicillium spp.,
and Fusarium spp. Their effect can provoke a broad range of toxic properties including …

Ochratoxin A (OTA), one mycotoxin produced by certain filamentous species of Aspergillus
and Penicillium, is not known whether existing in Chinese liquors. However, specific method …

Ochratoxin A (OTA) is a common mycotoxin, and it is a significant threat to human health
throughout the food chain. In this study, a sensitive and specific fluorescent sensor based on …

Ochratoxin A (OTA) is mainly found in cereals and cereal-based foodstuffs, but also in wine.
Being one of the most consumed alcoholic drinks in Portugal and one of the main sources of …