Ochratoxins are a group of mycotoxins produced by a variety of moulds. Ochratoxin A (OTA),
the most prominent member of this toxin family, was first described by van der Merwe et al. in …

Ochratoxin A (OTA) is a mycotoxin that is produced after the growth of several Aspergillus
and Penicillium spp. in feeds or foods. OTA has been proved to possess nephrotoxic …

Abstract Effects of Aspergillus flavus colonization of maize kernels under different water
activities (aw; 0.99 and 0.91) and temperatures (30, 37° C) on (a) aflatoxin B 1 (AFB 1) …

Ochratoxin A (OTA) is a toxic secondary metabolite produced by Aspergillus and Penicillium
species that widely contaminates food and feed. We sequenced and assembled the …

Abstract Xerophilic species of Aspergillus, Penicillium and Eurotium genera from surfaces of
dry-cured traditional meat products (TMPs) can cause mycotoxin contamination during …

Aspergillus flavus and Aspergillus niger are fungi which can contaminate dried figs before
and after harvest and consequently produce aflatoxins (AFs) and ochratoxin A (OTA). Many …

Dry-cured meats products are consumed in various regions of the world and, consumers are
increasingly demanding better quality and safety of these products. Some fungal species …

This paper examines the impact that single and interacting environmental stress factors
have on tolerance mechanisms, molecular ecology and the relationship with secondary …

The ecological conditions during the ripening of dry-cured ham favour the development of
moulds on its surface, being frequently the presence of Penicillium nordicum, a producer of …

The chapter aims to address an overview of the implications of mycotoxins in food safety and
the presence of mycotoxins in various foods. Nowadays, everyone wants safe food with a …