Mycotoxins are by-product of fungal growth which occur naturally in a range of plant products. Due to ingestion of mycotoxins from feed by food producing animals, mycotoxin residues may occur in their products like milk, egg and meat. Mycotoxins have received considerable attention due to their significance in agricultural loss and human health. Amongst the mycotoxins that are known to cause hu...

Extensive research over the last couple of decades has made it obvious that mycotoxins are commonly prevalent in majority of feed ingredients. A worldwide mycotoxin survey in 2013 revealed 81% of around 3,000 grain and feed samples analyzed had at least 1 mycotoxin, which was higher than the 10-year average (from 2004 to 2013) of 76% in a total of 25,944 samples. The considerable increase in th...

The levels of 26 mycotoxins were determined in 147 samples of the grain of cereals cultivated in five regions of Poland during the 2014 growing season. The HPLC-HRMS (time-of-flight) analytical technique was used. An analytical procedure to simultaneously determine 26 mycotoxins in grain was developed, tested and verified. Samples from eastern and southern Poland were more contaminated with myc...

Species of Aspergillus, Penicillium and Alternaria are major contributors to fruit and vegetable decay and to mycotoxin production during various stages of pathogenesis. The mycotoxins most commonly associated with fruits and vegetables and their products are aflatoxins, patulin, ochratoxin A and Alternaria toxins. Naturally occurring aflatoxins are found in fruits of tropical and subtropical r...

The media and public continue to be concerned about health risks resulting from exposure to mycotoxins produced by Stachybotrys and other fungi present in indoor air. Mycotoxins are by-products of the natural life-cycle of all fungi. Their production is dependent on complex interactions among numerous factors including nutrition availability, moisture, temperature, and competition from other mi...

Worldwide mycotoxins contamination has a significant impact on animal and human health, and leads to economic losses accounted for billions of dollars annually. Since the application of pre- and post- harvest strategies, including chemical or physical removal, are not sufficiently effective, biological transformation is considered the most promising yet challenging approach to reduce mycotoxins...

Immunoassays are routinely used in the screening of commodities and foods for fungal toxins (mycotoxins). Demands to increase speed and lower costs have lead to continued improvements in such assays. Because many reported mycotoxins are low molecular weight (below 1 kDa), immunoassays for their detection have generally been constructed in competitive heterogeneous formats. An exception is fluor...

Fungi are ubiquitous to the environment and primarily saprophytic, using nonliving organic material as a nutrient source for growth and reproduction. Many of these saprophytes can colonize organic waterdamaged building materials. During the digestion process fungi secrete enzymes into the nutrient source to break down complex compounds into simpler compounds, which are taken up by the fungi and...

Fusarium is a type of mould capable of producing several diseases in cereals. Infection is a worldwide problem associated with yield losses and the accumulation of toxic secondary metabolites, mycotoxins, which are harmful to both humans and animals. F. graminearum, F. culmorum, F. avenaceum, F. poae, and F. tricinctum, including corresponding mycotoxins were quantified in wheat samples from 6 ...