Article published the October 28, 2020
Mycotoxins are low-molecular-weight secondary metabolites produced by filamentous fungi. The word mycotoxin is derived from the Greek radicals “mykes” and “toxicum”, meaning fungus and toxin, respectively. This term was coined after a veterinary outbreak in England in 1962, when approximately 100,000 turkey poultry died from the ingestion of aflatoxin-conta ...
Article published the April 14, 2020
Mycotoxins are fungal secondary metabolites with adverse effects on human and animal health. To date, more than 400 different molecules, produced by several types of fungi, have been characterized . Because of their high toxicity, aflatoxins B1, B2, G1, and G2 (AFB1, AFB2, AFG1, and AFG2) are the most important, and are produced by the species of Aspergillus section Flavi, ...
Article published the January 4, 2018
Food security has become a very important issue worldwide and the potential effects of climate change on yields and quality of food is now receiving significant attention by scientists, especially from a risk analysis perspective. The moldy contamination of staple foods such as cereals has received attention because of their acute and chronic effects in humans and animals. Indeed, th ...
Video published on December 27, 2013
Professor of Applied Mycology, Naresh Magan, speaks at the Latin American Congress of Mycotoxins about Pre and Post-harvest intervention strategies: will climate change factors impact on mycotoxin control?
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October 21, 2013