The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …

Fusarium head blight (FHB) is a major threat for wheat production worldwide. Most reviews
focus on Fusarium graminearum as a main causal agent of FHB. However, different …

Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to
the consumer. Maximum levels for major mycotoxins allowed in food have been established …

Aflatoxins are highly toxic compounds produced as secondary metabolites by some
Aspergillus species, whose occurrence have been reported predominantly in several types …

Aflatoxins produced by the Aspergillus species are highly toxic, carcinogenic, and cause
severe contamination to food sources, leading to serious health consequences …

Modern analytical techniques can determine a multitude of fungal metabolites contaminating
food and feed. In addition to known mycotoxins, for which maximum levels in food are …

Abstract The European Commission asked EFSA to update their 2006 opinion on ochratoxin
A (OTA) in food. OTA is produced by fungi of the genus Aspergillus and Penicillium and …

Modified mycotoxins are metabolites that normally remain undetected during the testing for
parent mycotoxin. These modified forms of mycotoxins can be produced by fungi or …

Ruminant diets include cereals, protein feeds, their by-products as well as hay and grass,
grass/legume, whole-crop maize, small grain or sorghum silages. Furthermore, ruminants …

Ochratoxins (OTs) are a group of mycotoxins produced by Aspergillus and Penicillium spp.
which are ubiquitous. They infect the crops during pre-and post-harvest conditions and …