Mycotoxin Spectrum in Food and Feed

Dear Colleagues,

Mycotoxins are a diverse group of toxic secondary metabolites derived from mold fungi. These fungi are classified as plant pathogenic fungi that infect plants in the field and cause losses in the quantity and quality of yields. Furthermore, they can cause damage under favorable conditions during storage through saprophytic growth and the accumulation of mycotoxins. Consequently, infections of crops in the field and during storage can result in the contamination of a wide range of feed and dietary products. Mycotoxins enter the food chain either directly via the consumption of contaminated food or indirectly via feed, thereby endangering human and animal health. The high stability of mycotoxins allows them to persist during food processing and impair food safety, particularly through chronic exposure. The regulation of mycotoxin production in mold fungi is a multifactorial process, involving inherent and environmental regulators, and is hence difficult to predict. Therefore, the development and refinement of reliable diagnostic methods are of crucial importance to keep up with an ongoing diversification, which has been accompanied by the discovery of newly emerging mycotoxins.

The aim of this Special Issue is to collect papers related to the mycotoxin spectrum found in processed food and feed, including original articles, review articles, and short communications.

As the Guest Editors of this Special Issue, we look forward to receiving your contributions.

Dr. Elias Alisaac
Dr. Simon Schiwek
Dr. Alicia Rodríguez
Guest Editors

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