Mycotoxins in food: Occurrence, health implications, and control strategies-A comprehensive review

Mycotoxins are secondary metabolites produced by various filamentous fungi, including Aspergillus, Fusarium, Penicillium, Alternaria, Claviceps, Mucor, Trichoderma, Trichothecium, Myrothecium, Pyrenophora, and Stachybotrys. They can contaminate various plants or animal foods, resulting in a signific...

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Veröffentlicht in:	Toxicon (Oxford) Jg. 248; S. 108038
1. Verfasser:	Khan, Rahim
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 01.09.2024
Schlagworte:	Absorbents Alternaria animals Aspergillus Claviceps food contamination food intake fungal contamination fungi Fusarium Health implications humidity immune response liver milk production Mucor Mycotoxins Myrothecium oxygen Penicillium Preventive measures Pyrenophora risk secondary metabolites species Stachybotrys temperature toxicity Trichoderma Trichothecium Absorbents Preventive measures Mycotoxins Health implications preventive measures health implications absorbents mycotoxins
ISSN:	0041-0101, 1879-3150, 1879-3150
Online-Zugang:	Volltext
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