Mycotoxin Control in Food and Feed
A special issue of Toxins (ISSN 2072-6651). This special issue belongs to the section "Mycotoxins".
Deadline for manuscript submissions: closed (31 August 2021) | Viewed by 3905
Special Issue Editor
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant pathogenic fungi infect field crops and stored commodities. Toxigenic pathogens contaminate food and feed with mycotoxins, which are toxic secondary metabolites. Disease resistance and plant protection measures influence mycotoxin contamination of the crop. The environmental factors of temperature and available moisture determine the amount of mycotoxin contamination of crops in the field. Pathogens may continue to produce mycotoxins during storage of the harvested crop. The available inoculum, ambient temperature and humidity influence the growth of fungi and toxin production during storage. National and international regulations provide limits for acceptable levels of mycotoxins in products for human consumption and in feed for domestic animals. Knowledge of host plant resistance and the effect of environmental factors on the growth of toxigenic fungi is the basis for models to predict mycotoxin contamination of crops and the application of control measures. Strategies for mycotoxin control include the development and planting of resistant varieties, control of field infections and storage of plant products at conditions that prevent growth of toxigenic fungi. Expected climate changes include elevated CO2 concentration in the atmosphere and increased temperature during the growing season in the major food-producing regions of the world. International regulations of acceptable mycotoxin levels in food and feed are important to limit mycotoxin contamination of harvested crops.
Prof. emer. Leif Sundheim
Guest Editor
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Keywords
- mycotoxin contamination
- environment
- inoculum
- regulation
- resistance
- chemical control
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