Mycotoxigenic fungi colonizing food matrices are inevitably competing with a wide range of other resident fungi. The outcomes of these interactions are influenced by the prevailing environmental conditions and the competing species. We have evaluated the competitiveness of F. culmorum and A. carbonarius in the grain and grape food chain for their in vitro and in situ dominance in the presence o...

It is estimated that 25 to 50% of the crops harvested worldwide are contaminated with mycotoxins. Because of the toxic and carcinogenic potential of mycotoxins, there is an urgent need to develop detection methods that are rapid and highly specific. The highly advanced physico-chemical methods for the analysis of mycotoxins in use, have the disadvantage that highly sophisticated clean-up and/or...

Mycotoxins are toxic secondary metabolites produced by fungi in the field or during storage; these fungi are mainly saprophytic molds growing on foodstuffs or animal feeds. These molds produce chemical compounds of low molecular weight that are not detected by antigens and hence are insidious poisons with no obvious symptoms. Since 1960, mycotoxins have been considered responsible for diseases ...

background cereal products are susceptible to mould damage during pre- and post-harvesting stages of the production. the regional specificity of golestan province in the northern region of of iran, with its high temperature and high relative humidity, acts as a leading factor for the growth of aflatoxin-producing fungi. it is well known that contamination of starch-based ingredients with mycoto...