Determination, Control Strategies, and Biosynthesis of Mycotoxins in Food and Feed

Dear Colleagues,

Mycotoxins are toxic secondary metabolites produced by fungi. Mycotoxigenic fungi can grow on foods such as fruits and agricultural crops (including grains) and produce mycotoxins under warm and humid conditions. The mycotoxin contamination of food and feed causes mainly economic losses and serious health problems to humans and animals worldwide since it can produce a variety of adverse health effects, such as acute and chronic toxicities. Therefore, contamination with mycotoxins is a major concern in the food and feed industry. Thus, regulatory agencies, such as Codex, the US FDA, and EC, have established maximum tolerable limits for major mycotoxins in food and feed. In addition, efforts have been made to research and develop new strategies to eliminate or reduce mycotoxins in food and feed. The aim of this Special Issue entitled ‘Determination, Control Strategies, and Biosynthesis of Mycotoxins in Food and Feed’ is to gather recent advances in mycotoxin research with emphasis on the detection and determination of major mycotoxin levels in food and feed, effective control strategies to reduce mycotoxin contamination in food and feed, and the biosynthetic pathways of mycotoxins produced by fungi in food and feed. The scope of this Special Issue includes, but is not limited to, the following topics:

• The characterization of mycotoxin production by fungi;
• The biosynthetic pathways of mycotoxins produced by fungi in food and feed and their genetic regulation;
• The occurrence and determination of major mycotoxins in food and feed;
• Effective control strategies to eliminate or reduce mycotoxin contamination in food and feed.

Prof. Dr. Sung-Yong Hong
Guest Editor

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• mycotoxins
• biosynthesis
• determination
• detection
• detoxification
• reduction
• elimination
• degradation
• physical binding
• fungi
• food
• feed