Exposure to Mycotoxins via Food Chain

Mycotoxins are the common contaminants of various foodstuffs of both plant and animal origin. Mycotoxins can enter food directly or indirectly during the production, transportation, processing, or storage of food. Mycotoxins contaminate the food chain despite compliance of Good Agricultural Practices, Good Manufacturing Practices and Hazard Analysis and Critical Control Points. Dietary exposure to mycotoxins represents a significant risk to human and animal health because mycotoxins are both acutely and chronically toxic. Indeed chronic exposure to low mycotoxins doses could be even more hazardous than acute exposure to a high dose. To reduce the risks associated with mycotoxins, and minimize their overall impact on public health, continuous monitoring of their presence in foods is necessary, in conjunction with strict respect of the legislation in the EU and the world. The control of mycotoxins in foods is a constantly evolving process and the obtained data are very important for the realisation the dietary exposure assessment and health risk assessment to mycotoxins.

Prof. Frantisek Malir
Prof. Vladimir Ostry
Guest Editors

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