Determination, Control Strategies, and Biosynthesis of Mycotoxins

Dear Colleagues,

Mycotoxins are toxic secondary metabolites produced by certain fungi such as Aspergillus sp. and Penicillium sp. on agricultural crops (including grains), fruits, and vegetables. The mycotoxin contamination of food and feed causes mainly economic losses and serious health problems to humans and animals worldwide since it can produce several toxicities in target organs such as liver, kidney, and nervous or immune systems. Thus, many regulatory agencies such as the Codex, US FDA, and EC have established maximum tolerable limits for major mycotoxins in food and feed. In addition, great efforts have been made in research on new strategies to eliminate or reduce the mycotoxin in food and feed. The aim of this Special Issue, titled ‘Determination, Control Strategies, and Biosynthesis of Mycotoxins’ is to gather recent advances in mycotoxin research with emphasis on the detection and determination of levels of the major and emerging mycotoxins in food and feed, effective control strategies to reduce mycotoxin contamination in food and feed, and the biosynthetic pathways of mycotoxins produced by fungi in food and feed. The scope of this Special Issue includes, but is not limited to, the following:

• Occurrence and determination of the major mycotoxins in food and feed;
• Physiological characterization of mycotoxin-producing fungi;
• Biosynthetic pathways of mycotoxins produced by fungi in food and feed, and their genetic regulation;
• Effective control strategies to eliminate or reduce mycotoxin contamination in food and feed.

Prof. Dr. Sung-Yong Hong
Guest Editor

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