Mycotoxigenic Fungi Associated with Food Commodities during Cultivation, Storage and Marketing
A special issue of Pathogens (ISSN 2076-0817). This special issue belongs to the section "Fungal Pathogens".
Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 8628
Special Issue Editors
Interests: fungi; Fusarium; mycotoxins; cereals; Fusarium head blight; wheat; barley; qPCR
Interests: agricultural and biological sciences; apple blue mold; callose; defensin; lipoxygenase; Malus domestica L.; pathogenesis-related proteins
Interests: plant pathology; fungi; fusarium head blight; barley net blotch; wheat; barly
Special Issue Information
Dear Colleagues,
The presence of mycotoxigenic fungi in food commodities has an impact not only on potential yield losses but also on decreased quality and food safety. This is due to the ability of these fungi to biosynthesize mycotoxins, representing one of the most important and worldwide spread risks for final consumers’ health. In fact, mycotoxins are fungal secondary metabolites able to cause a varied range of toxic effects in humans and animals. Therefore, the authorities of some countries have established maximum admitted levels in different food matrices for several of these compounds. Mycotoxigenic fungi can develop in a wide variety of food commodities from the phases of cultivation to those of storage and marketing. This greatly amplifies the efforts of each player of the production chain to manage their presence and minimize their negative effects. Therefore, monitoring the presence of mycotoxigenic fungi, and their mycotoxins, associated with food commodities during the cultivation, storage and marketing phases is one of the most important priorities for researchers.
For this reason, this Special Issue aims to collect contributions relative to the most recent, original and innovative studies in this research field. In detail, investigations relative to the presence, the behavior and the epidemiology of mycotoxigenic fungi associated with different food commodities throughout the world during the cultivation, storage and marketing phases are welcome. In addition, contributions relative to the trend and evolution of mycotoxin accumulation in food matrices and to the prevention and management of mycotoxigenic fungi will be included.
Dr. Giovanni Beccari
Dr. Mara Quaglia
Dr. Francesco Tini
Dr. Lorenzo Covarelli
Guest Editors
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Keywords
- fungi
- mycotoxins
- plant pathogens
- prevention and management
- toxicity
- pre-harvest
- post-harvest
- marketing
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