The interactions between mycotoxins and gut microbiota were discovered early in animals
and explained part of the differences in susceptibility to mycotoxins among species. Isolation …

Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to
the consumer. Maximum levels for major mycotoxins allowed in food have been established …

Mycotoxins are secondary metabolites present worldwide in agricultural commodities and
produced by Elamentous fungi that cause a toxic response (mycotoxicosis) when ingested …

Mycotoxins are highly dangerous natural compounds produced by various fungi. Enzymatic
transformation seems to be the most promising method for detoxification of mycotoxins. This …

Exposure to mycotoxins, secondary metabolites produced by fungi, may infer serious risks
for animal and human health and lead to economic losses. Several approaches to reduce …

Mycotoxins are toxic fungal secondary metabolites that pose a major threat to the safety of
food and feed. Mycotoxins are usually converted into less toxic or non-toxic metabolites …

Worldwide mycotoxins contamination has a significant impact on animal and human health,
and leads to economic losses accounted for billions of dollars annually. Since the …

Mycotoxin toxicity occurs at very low concentrations, therefore sensitive and reliable
methods for their detection are required. Consequently, sampling and analysis of …

Ochratoxin A (OTA) is one of the most important mycotoxins that is found in food and feed
products. It has proven toxic properties, being primarily known for its nephrotoxicity and …

Ochratoxin A (OTA) is a toxic metabolite produced by Aspergillus and Penicillium fungi. As it
can contaminate a wide variety of foodstuffs, maximum permitted levels have been …