Toxigenic fungi and mycotoxins are very common in food crops, with noticeable differences
in their host specificity in terms of pathogenicity and toxin contamination. In addition, such …

Mycotoxins contamination in cereal‐based food is ubiquitous according to systematic review
of the scientific documentation of worldwide mycotoxin contamination in cereal and their …

Background Rice is a staple food globally and plays a key role in the food system of many
countries in the world. However, rice is prone to contamination by mycotoxins such as …

Grains (cereals and legumes) contribute significantly to in achieving food and nutritional
security. However, these commodities are susceptible to fungal contamination …

We present an easy-to-use lateral flow immunoassay for rapid, precise and sensitive
quantification of one of the most hazardous mycotoxins–ochratoxin A (OTA), which is widely …

Mycotoxins are secondary metabolites produced by fungi. Food/feed contamination by
mycotoxins is a great threat to food safety. The contamination can occur along the food chain …

Penicillium digitatum is the primary cause of green mould in mandarins during the
postharvest period, mainly controlled through synthetic fungicides. This study evaluated the …

The genus Lachancea, first proposed in 2003, currently comprises 12 valid species, all
found to have eight chromosomes. Lachancea spp. occupy a myriad of natural and …

Fusarium head blight (FHB) is one of the most devastating diseases of cereal crops, causing
severe reduction in yield and quality of grain worldwide. In the United States, the major …

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