Mycotoxins are secondary metabolites produced mainly by fungi belonging to the genera Aspergillus, Fusarium, Penicillium, Claviceps, and Alternaria that contaminate basic food products throughout the world...
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biotechnology food safety
Aflatoxins are toxic secondary metabolites mainly produced by Aspergillus fungi, posing high carcinogenic potency in humans and animals. Dietary exposure to aflatoxins is a global problem...
Mycotoxigenic fungi and their toxins are a global concern, causing huge economic and health impacts in developing countries such as Ethiopia, where the mycotoxin control system...
The initiative on plants produced by certain new genomic techniques concerns citizens and stakeholders (e.g. EU and national public authorities, breeders, farmers and other economic operators...
FAO has published the “Information toolkit on food biotechnologies with a focus on food safety”, which serves as a basis to assist countries in addressing the general public’s concerns on food...
At the interface between agriculture and nutrition, the aflatoxin contamination of food and feed touches on agriculture, health, and trade. For more than three decades now, the problem of aflatoxin has been...
This Brief examines critical areas of scientific research in Russia, which, according to the experts who participated in its preparation, will create “windows of opportunity” for increasing competitiveness...
In a new book, Transformation of our food systems - the making of a paradigm shift, 40 international experts set out the highlights and trends in food production since 2009...