Mycotoxins are a potential health threat in cereals including wheat. In the European Union
(EU), mycotoxin maximum levels are laid down for cereal raw materials and final food …

With 744 million metric tons produced in 2017/2018, bread wheat (Triticum aestivum) and
durum wheat (Triticum durum) are the second most widely produced cereal on a global …

Mycotoxins are secondary fungal metabolites, toxic to humans, animals and plants. Under
the influence of various factors, mycotoxins may undergo modifications of their chemical …

Cereals, including wheat, rice, barley, maize, rye, oats and millet, make up the majority of the
production of the crop sector, being the most important food sources for human …

Over an eight-year period, 686 winter wheat grain samples and information on their
cropping history were obtained from Swiss growers. To estimate the risk of Fusarium head …

Mycotoxins in small grains are a significant and long-standing problem. These contaminants
may be produced by members of several fungal genera, including Alternaria, Aspergillus …

The determination of mycotoxins content in food is not sufficient for the prediction of their
potential in vivo cytotoxicity because it does not reflect their bioavailability and mutual …

Food loss is a serious global problem, particularly in developed countries; in the European
Union, approximately 20% of the food produced each year is wasted. Food losses occur in …

Mycotoxins, toxic secondary metabolites produced by fungi, are important contaminants in
food and agricultural industries around the world. These toxins have a multidirectional toxic …

In this study, the presence of fourteen Fusarium mycotoxins, legislated by the European
Union–deoxynivalenol, zearalenone, HT-2 and T-2 toxins (EC/1881/2006; 2013/165/EU), or …