The need to ensure the microbiological quality and safety of food products has stimulated
interest in the use of mathematical models for quantifying and predicting microbial …

This article is a review of how to quantify mold spoilage and consequently shelf life of a food
product. Mold spoilage results from having a product contaminated with fungal spores that …

Several approaches, including the detection of apoptotic-like cell death, aflatoxin B 1 (AFB
1) production and gene expression analysis, were carried out to provide insights into the …

Fusarium verticillioides is one of the important mycotoxigenic pathogens of maize since it
causes severe yield losses and produces fumonisins (FBs) to threaten human and animal …

Fusarium graminearum and Fusarium meridionale are primary contaminants of barley,
capable of producing several mycotoxins, mainly type B trichothecenes and zearalenone …

Dampness and visible mold growth in homes are associated with negative human health
outcomes, but causal relationships between fungal exposure and health are not well …

In the present study, we offer detailed insights into the mechanisms of action of clove and
rosemary essential oils (EOs) on Aspergillus flavus and provide evidence that the induction …

The first workshop on predictive mycology was held in Marseille, France, 2–4 February 2005
under the auspices of the French Microbiological Society. The purpose of the workshop was …

Aspergillus nomius is a potent producer of aflatoxins B and G and is one of the most
common species of fungi found in Brazil nuts. Temperature is considered a major abiotic …

Aspergillus carbonarius is an ochratoxin A (OTA) producing fungus, predominantly
responsible for the production of this mycotoxin in grapes, wine and dried vine fruits. The …