Mycotoxin-producing fungi are a significant source of crop and food contamination, posing threat to global safety security. Essential oils, plant extracts phytochemicals have emerged as green preservatives extend the shelf-life foods due their unique antimicrobial properties. Unlike conventional synthetic preservatives, they sustainable safe way preserve with no or little harmful effects on env...

Abstract The widespread prevalence of food pollutants seriously threatens human and animal health. Mycotoxins are secondary metabolites primarily formed by toxigenic fungal genera, including Aspergillus , Penicillium Fusarium Alternaria demonstrating one the principal in diets or feed products. Mycotoxin contamination can harm health, stunted development, immune system suppression, infertility,...

Mycotoxins are secondary metabolites produced by many important phytopathogenic and food spoilage fungi including Aspergillus, Fusarium and Penicillium species. The toxicity of four of the most agriculturally important mycotoxins (the trichothecenes, and the polyketide-derived mycotoxins; aflatoxins, fumonisins and sterigmatocystin) are discussed and their chemical structure described. The step...

Patulin is a mycotoxin produced by Penicillium expansum and a common contaminant of pome fruits and their derived products worldwide. It is considered to be mutagenic, genotoxic, immunotoxic, teratogenic and cytotoxic, and the development of strategies to reduce this contamination is an active field of research. We previously reported that Sporobolomyces sp. is able to degrade patulin and conve...

Plant oxylipins, produced via the lipoxygenase (LOX) pathway, function as signals in defense and development. In fungi, oxylipins are potent regulators of mycotoxin biosynthesis and sporogenesis. Previous studies showed that plant 9-LOX-derived fatty acid hydroperoxides induce conidiation and mycotoxin production. Here, we tested the hypothesis that oxylipins produced by the maize 9-LOX pathway...

Mycotoxins are toxic compounds, produced by the secondary metabolism of toxigenic moulds in the Aspergillus, Alternaria, Claviceps, Fusarium, Penicillium and Stachybotrys genera occurring in food and feed commodities both pre- and post-harvest. Adverse human health effects from the consumption of mycotoxins have occurred for many centuries. When ingested, mycotoxins may cause a mycotoxicosis wh...

The milling behaviour of two naturally infected samples of durum wheat grain with contrasting levels of mycotoxins was studied. Although the two samples showed a similar milling behaviour, an increase of approximately 20% in deoxynivalenol (DON) levels was found in semolina from the sample containing the higher level of mycotoxin. However, even if the highest concentration of DON was found in f...

Mycotoxins are secondary metabolites of fungi that grow on a variety of grains, feedstuffs and animal feed. Feed containing moderate to high levels of mycotoxins cause clinical symptoms in most animals, ranging from organ damage to acute mortality. Consumption of low levels of contaminated feed may result in subclinical problems such as immunosuppression. More than 500 mycotoxins have been iden...

Fungal growth in buildings starts at a water activity (a(w)) near 0.8, but significant quantities of mycotoxins are not produced unless a(w) reaches 0.95. Stachybotrys generates particularly high quantities of many chemically distinct metabolites in water-damaged buildings. These metabolites are carried by spores, and can be detected in air samples at high spore concentrations. Very little atte...

A mycotoxin responsible for vomiting in swine has been isolated from Fusarium-contaminated field corn. The compound was tentatively identified as a trichothecene, 3,7,15-trihydroxy-12,13-epoxy-trichothe-9-en-8-one, and has been given the trivial name vomitoxin.