Mycotoxins in Food
Mycotoxins are toxic secondary metabolites produced by certain fungi that grow on various food commodities under certain conditions of temperature and humidity. These toxins can contaminate food crops both before and after harvest, posing significant risks to human and animal health when consumed.
Here are some key points about mycotoxins in food:
- Fungal Species
- Fumonisins
- Deoxynivalenol (DON)
- Zearalenone (ZEN)
Related Conference of Mycotoxins in Food
July 14-15, 2025
21st International Congress on Advances In Natural Medicines, Nutraceuticals & Neurocognition
Berlin, Germany
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Mycotoxins in Food Conference Speakers
Recommended Sessions
- Advances in Food Chemistry
- Analytical Methods in Food Science
- Chemistry of Food Colouring
- Food Microbiology
- Food Packing and Innovations
- Food Processing and Preservation
- Food Safety Regulations
- Food Sciences and Human Nutrition
- Food Sensory Evaluation
- Foodborne Illnesses and Outbreaks
- Fundamentals of Food Chemistry
- Genetic Modification in Food
- Lipid Oxidation in Foods
- Mass Spectrometry in Food Analysis
- Microbial Ecology and Food Safety
- Microbial Testing Methods for Maintain Food Safety
- Mycotoxins in Food
- Pathogenic Microorganisms in Foods
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