Mycotoxigenic Fungi and Mycotoxin Analysis

Dear Colleagues,

As a Guest Editor of the Special Issue “Mycotoxigenic Fungi and Mycotoxin Analysis”, to be included in a forthcoming issue of Sustainability, I have the pleasure to invite you to contribute with your valuable research in the field.

According to FAO, it is generally accepted that food security is fulfilled only when availability, access, utilization, and stability are ensured. In this way, everyone and at any time, should have physical and economic access to food and, thus, nutrition. In this regard, losses due to fungal spoilage and mycotoxin contamination are the driving factors of food insecurity, especially regarding mycotoxins, which due to their widespread nature and chemical stability can occur along the whole food chain from farm to fork.

Mycotoxins are secondary metabolites of low molecular weight produced by fungi and may have adverse effects on humans, animals, and plants. Mycotoxins, as well their modified forms, could potentially contaminate food and feed products all over their production cycle. Especially at a post-harvest stage, and in cases of inadequate processing or storage, mycotoxigenic fungi may grow and their toxins might contaminate products.

With the present Special Issue, we aim at elucidating the up-to-date advancements regarding mycotoxigenic fungi and relative mycotoxins, taking also into account the transformation of parent mycotoxin to several modified forms, defined as “modified mycotoxins”. Modified mycotoxins possess an additional emerging risk, since they could either perform toxic effects when consumed or even converted again into the parent mycotoxin in digestive system, while their investigation is still scarce under the relevant literature.

Dr. Pantelis I. Natskoulis
Dr. Souheib Oueslati
Guest Editors

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