Maize (Zea mays L.) is one of the most susceptible crops to pathogenic fungal infections,
and in particular to the Fusarium species. Secondary metabolites of Fusarium spp …

Advancements in food science and technology have paved the way for the development of
natural antimicrobial compounds to ensure the safety and quality of meat and meat products …

Synthesized by the secondary metabolic pathway in Aspergilli, aflatoxins (AFs) cause
economic and health issues and are culpable for serious harmful health and economic …

Mycotoxins produced by Fusarium species are secondary metabolites with low molecular
weight formed by filamentous fungi generally resistant to different environmental factors and …

It is extremely necessary to establish a rapid and high-throughput method to detect
mycotoxins in food, because grains and cereals are greatly vulnerable to mycotoxins before …

Sterigmatocystin (STC) is an emerging mycotoxin that poses a significant threat to the food
security of cereal crops. To mitigate STC contamination in maize, this study employed …

Fumonisins (FMS), a class of Mycotoxins mostly produced by fusarium species, are found in
polluted food and feed and can seriously harm humans and animals. To ensure food safety …

This study seeks a comprehensive meta-analysis of mycotoxin contaminants in animal feed
consumed in the Middle East and North Africa (MENA) region. The obtained articles were …

Fusarium fungi are widespread pathogens of food crops, primarily associated with the
formation of mycotoxins. Therefore, effective mitigation strategies for these toxicogenic …

The co-occurrence of mycotoxigenic fungi and mycotoxins in aquatic food commodities has
recently become a source of severe worldwide food insecurity since these toxicants may …