Mycotoxins and Spoilage Fungi in Agricultural Products and Foods: Current Status and Future Perspectives

Dear Colleagues,

Toxigenic fungi, as major pathogens of crops and horticultural products, cause substantial yield losses annually during both pre- and post-harvest stages. Moreover, some fungi contamination leads to the decay of fruits and vegetables. Beyond agricultural impacts, these fungi threaten food safety by contaminating commodities with hazardous mycotoxins—including aflatoxins, trichothecenes, and patulin—which endanger human and animal health. The co-occurrence of multiple mycotoxins in grains and feed exacerbates global food security challenges, drawing significant attention to their health risks.

This topic focuses on areas including, but not limited to, the following: detection advances, contamination status, and risk assessments of toxigenic fungi and other biotoxins; pathogen detection, disease management, fungal functional genomics, and mycotoxin biosynthesis pathways; and control and detoxification strategies for biocotoxins.

Contributions are invited on novel diagnostic tools, molecular mechanisms, toxicological studies, mitigation technologies, and antimicrobial control technologies. Reviews and original research advancing sustainable solutions for food/feed safety and the protection of crops, fruits, and vegetablesare will be prioritized.

Dr. Xianli Yang
Dr. Long Wu
Dr. Longjiao Zhu
Dr. Jianhua Wang
Guest Editors

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