Mycotoxins are highly dangerous natural compounds produced by various fungi. Enzymatic
transformation seems to be the most promising method for detoxification of mycotoxins. This …

The postharvest life of fruits and vegetables is influenced by several parameters, such as
physiological properties and biotic/abiotic stresses. In particular, a consistent portion of the …

Global warming has increased the contamination of mycotoxins. Patulin (PAT) is a harmful
contaminant that poses a serious threat to food safety and human health. Saccharomyces …

Mycotoxins are secondary metabolites produced by various toxigenic fungi belonging to the
genera Aspergillus, Fusarium and Penicillium. They have mutagenic, teratogenic …

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 …

Penicillium expansum is a necrotrophic plant pathogen with a wide range of fruit hosts. It
causes blue mold rot during fruit storage, transport, and sale, resulting in huge economic …

EFSA is requested to assess the safety of a broad range of biological agents in the context of
notifications for market authorisation as sources of food and feed additives, enzymes and …

Species of the highly diverse fungal genus Aspergillus are well-known agricultural pests,
and, most importantly, producers of various mycotoxins threatening food safety worldwide …

Mycotoxins are toxic secondary metabolites produced by certain genera of fungi including
but not limited to Fusarium, Aspergillus, and Penicillium. Their persistence in agricultural …

Mycotoxins are fungal natural products that are toxic to vertebrate animals including
humans. Microbes have been identified that enzymatically convert aflatoxin, zearalenone …