2005/04/01 by J. Varga, Beáta Tóth
Agricultural and Biological Sciences · #Agriculture, Plant Science, Crop Management #Biology #Biotechnology #Contamination #Ecology #Food science #Food spoilage #Fumonisin #Horticulture #Mycotoxin #Mycotoxins in Agriculture and Food #Postharvest #Preharvest #Toxicology #Wheat and Barley Genetics and Pathology
paper · doi:10.1556/avet.53.2005.2.4
crossref issued 2005/04/01 · crossref published 2005/04/01 · crossref published-print 2005/04/01 · openalex publication_date 2005/04/01 · crossref created 2005/10/21 · crossref deposited 2023/05/05 · openalex created_date 2025/10/10 · crossref indexed 2026/08/03 · openalex updated_date 2026/08/04
Mycotoxin-producing fungi may contaminate agricultural products in the field (preharvest spoilage), during storage (postharvest spoilage), or during processing. Mycotoxin contamination of foods and feeds poses serious health hazard to animals and humans. For lowering mycotoxin contamination of feeds and foods, several strategies have been investigated that can be divided into biological, chemical and physical methods. This paper gives an overview of strategies which are promising with regard to lowering the mycotoxin burden of animals and humans.