Mycotoxins are small (MW∼ 700), toxic chemical products formed as secondary metabolites
by a few fungal species that readily colonise crops and contaminate them with toxins in the …

Mycotoxins are natural contaminants of cereals and other food commodities throughout the
world and they significantly impact human and animal health. Mycotoxins are toxic …

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 …

Apples and apple-based products are among the most popular foods around the world for
their delightful flavors and health benefits. However, the commonly found mold, Penicillium …

The mycotoxin patulin is primarily produced as a secondary metabolite by numerous fungal
species and predominantly by Aspergillus, Byssochlamys, and Penicillium species. It is …

Mycotoxins are secondary metabolites of filamentous fungi that occur naturally in food and
feed. The presence of these compounds in the food chain is of high concern for human …

Fungi are commonly present in the environment and can grow under favorable conditions
on an extensive variety of substrates. During harvesting, handling, storage, and distribution …

In this review paper, several aspects of fruit juice microbiology, from past to future
perspectives, are considered. An overview of the most relevant outbreaks involving …

Penicillium expansum is the most common spoilage-associated organism found in fruit,
which causes serious economic loss and public health concerns. The aim of this study was …

One of the most significant challenges associated with postharvest apple deterioration is the
blue mold caused by Penicillium expansum, which leads to considerable economic losses …