This chapter discusses the different classes of mycotoxins (i.e., aflatoxins, ochratoxins, trichothecenes, ergot alkaloids, patulin, fumonisins, zearalenone), their formation and important toxic effects, as well as related regulatory legislation for their control in food products.

This book chapter initially discusses the occurrence and legislation of ochratoxins in agricultural products (cereals, meat, cheese, grapes, wine, coffee, cocoa, spices, figs). Then, a list of ochratoxin-producing organisms is presented. Next, the chapter discusses the chemistry and biosynthesis of ...

This book chapter discusses the following: fungal threats in modern winemaking (ochratoxin A), yeast threats to wine quality, and the prevention and control of spoilage yeasts are discussed.

This chapter discusses the problems associated with the contamination of feeds with mycotoxins such as aflatoxins, cyclopiazonic acid, sterigmatocystin, citrinin, fumonisins, ochratoxins, oosporein, T-2 toxin, vomitoxin and zearalenone. The occurrence and impact of aflatoxicosis in the health and...

This review aims to compare current published data on amounts of mycotoxins in organic and conventional foods. The effects of the environment on mycotoxins in organic and conventional foods are discussed. Mycotoxins considered include patulin, ochratoxin A and fusarium.

Mycotoxins, natural toxic metabolites of fungi produced under favorable conditions on a wide range of foods and feeds are a world-wide problem. The five most important groups of mycotoxins are aflatoxins, fumonisins, ochratoxin A, zearalenone and deoxynivalenol. The weather conditions in most West...

Sound strategies for the meaningful evaluation of mycotoxin contamination should include: (i) identification of the sites (where) and time (when) that lots are to be sampled, and (ii) a protocol to ensure that the test sample is representative of the lot from which it was taken. In this chapter we...

The presence of ochratoxin A in cocoa products has been reported. This chapter describes work by the European chocolate and cocoa industry and trade to determine where ochratoxin A enters the cocoa supply chain and how to minimize it. Ochratoxin A can be found in beans from most producing...

Ochratoxin A has been frequently detected in grapes and its derived products since 1996, with contamination limits fixed by the European Commission for dried vine fruits, wine and grape juice to protect consumers. Ochratoxin A is produced in vineyards, primarily by Aspergillus carbonarius....

Contamination of cereal commodities with mycotoxins represents a significant hazard to consumer health and is receiving increasing attention from food safety authorities and legislators. The most important mycotoxins in small cereal grains in Europe are trichothecenes, including nivalenol,...