Background Conventional strategies for mycotoxin reduction includes both prevention and
decontamination strategies. Decontamination of aflatoxin has been a continuing challenge …

Mycotoxins are toxic secondary metabolites produced by fungi when they colonies the
foodstuffs. These are potent toxins having severe health consequences in people, being …

Emerging decontamination technologies have been attracted considerable attention to
address the consumers' demand for high quality and safe food products. As one of the …

Fungi contamination in stored food grains is a global concern and affects the food
economics directly and indirectly. Fungi invasion causes loss of germination, hot spot …

The mycotoxin issue requires constant vigilance from economic, regulatory, and scientific
agents to minimize its toxicological effects on human and animals. The implementation of …

Aflatoxins (AFs) are cancerous secondary metabolites produced primarily by Aspergillus
flavus and Aspergillus parasiticus in agricultural foodstuff such as peanuts, maize grains …

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 …

Grains are susceptible to contamination by molds; some cause spoilage and others produce
certain mycotoxins that cause a serious health threat to humans and animals. Aspergillus …

As a result of the rapidly growing global population and limited agricultural area, sufficient
supply of cereals for food and animal feed has become increasingly challenging …

Maize is frequently contaminated with multiple mycotoxins, especially those produced by
Aspergillus flavus and Fusarium verticillioides. As mycotoxin contamination is a critical factor …