Highlights•Toxigenic Aspergillus species in nuts, coffee beans, dried fruits, grapes, maize,
rice and small grains.•Aspergillus major mycotoxins in foods.•Future perspectives of …

Abstract Background Low-moisture foods (LMFs) are generally considered “lower risk” in
terms of food safety, however, the frequent foodborne illnesses involved in the consumption …

Aflatoxins and ochratoxins are among the most important mycotoxins of all and producers of
both types of mycotoxins are present in Aspergillus section Flavi, albeit never in the same …

Background Street foods vary with respect to their nutritional value and safety characteristics
and contribute to a sizable proportion of food intake in many populations worldwide …

The concept of Food Safety Objective (FSO) has mostly been applied to understanding the
effects of handling and processing on levels of bacterial pathogens in foods, but it is also …

The genus Aspergillus is among the most abundant and widely distributed organism on
earth, and at the moment comprises 339 known species. It is one of the most important …

Spices are imported worldwide mainly from develo** countries with tropical and/or
subtropical climate. Local conditions, such as high temperature, heavy rainfall, and humidity …

Brazil nut (Bertholletia excelsa HBK) is characterized by its high nutritional and energetic
value. It contains high levels of l-arginine, antioxidant vitamins, phenolic compounds, and …

Highlights•Aspergillus and Penicillium are the most frequent mycotoxin producers in
processed treenuts.•Aflatoxins in tree nuts are dependent from environmental conditions …

The guarantee of the high quality of rice is of utmost importance because any toxic
contaminant may affect consumer health, especially in countries such as Brazil where rice is …