Mycotoxins Technical Articles
Article published the October 17, 2022:
Aflatoxins (AFs) are a group of small molecular weight fungal toxins that threaten world food safety by contaminating ~25% of the world’s crops. AFs are considered to be an unavoidable contaminant in huma...
Article published the October 17, 2022:
1. Introduction Aflatoxins are undoubtedly the most studied mycotoxins in Mozambique, especially aflatoxin B1 (AFB1). This is due to records of local epidemiological associations between this toxin and hepatic ...
Article published the October 14, 2022:
1. IntroductionMycelial size is widely regarded as the “golden standard” for mold growth studies [1], regardless of if they are based on radius, diameter, perimeter, or area. However, this approach ...
Article published the October 14, 2022:
1. IntroductionIn Uganda, maize (Zea mays L.) is one of the most important crops in terms of production, consumption, and income generation. Because of its relevance, maize was one of the food security crops&nd...
Article published the October 11, 2022:
IntroductionMycotoxins represent a significant health challenge to animals and humans, too, as they may be digested with infected cereals, such as wheat, barley, rye, rice, and maize (Pestka 2010). Deoxynivalen...
Article published the October 11, 2022:
The presence of toxic chemicals in food, particularly in products intended for children’s consumption, is a matter of great concern to consumers and international health authorities1. According to the RAS...
Article published the September 30, 2022:
1. IntroductionMycotoxins are toxic secondary metabolites produced by filamentous fungi in crops or during storage, transport and processing of food and feed commodities, which pose serious health risks for bot...
Article published the September 30, 2022:
1. IntroductionMycotoxins are secondary metabolites produced naturally by certain filamentous fungi that can be found, usually at low concentrations, in a wide range of food matrices such as cereals, nuts, herb...
Article published the September 29, 2022:
1. IntroductionThroughout the world, dietary starch and proteins are mainly obtained from cereals [1]. Other nutritional components of cereals include fiber, non-starch carbohydrates, lipids, minerals and vitam...
Article published the September 29, 2022:
1. IntroductionThe consumption of natural products, especially those derived from medicinal plants and herbs, is increasing worldwide, as plants have been used since ancient times to prevent or treat maladies i...