Mycotoxins are secondary metabolites of filamentous fungi and represent one of the most
common groups of food contaminants with low molecular weight. These toxins are …

Since ochratoxin A (OTA) was discovered, it has been ubiquitous as a natural contaminant
of moldy food and feed. The multiple toxic effects of OTA are a real threat for human beings …

Human exposure to mycotoxins occurs mostly through dietary intake, although exposure
through dermal and inhalation routes has also been shown. Depending on the type of …

Deoxynivalenol (DON) is a mycotoxin primarily produced by Fusarium fungi, occurring
predominantly in cereal grains. Following the request of the European Commission, the …

Patulin (PAT) is a common mycotoxin in fruit products, especially in apples and apple-based
products. The European Commission has set maximum levels for PAT in food. Nevertheless …

The mention of specific companies or of certain manufacturers' products does not imply that
they are endorsed or recommended by the World Health Organization in preference to …

Aflatoxins are fungal toxins that possess acute life threatening toxicity, carcinogenic
properties and other potential chronic adverse effects. Dietary exposure to aflatoxins is …

Mycotoxins are important food contaminants responsible for health effects such as cancer,
nephrotoxicity, hepatotoxicity or immunosuppression. The assessment of mycotoxin …

Environmental occurrence of Aspergillus and other fungal spores are hazardous to humans
and animals. They cause a broad spectrum of clinical complications. Contamination of …

Background: Aflatoxin and fumonisin are toxic food contaminants. Knowledge about effects
of their exposure and coexposure on child growth is inadequate. Objective: We investigated …