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Mycotoxins are toxic secondary metabolites produced by fungi. They cause deleterious effects on humans, animals, and plants. More than one hundred mycotoxins are known which contaminate food and feed raw materials. Fungal infection and mycotoxin contamination can occur directly in fields (pre-harvest stage), during storage, or during industrial processing (post-harvest stage). Given the proven toxicity of mycotoxins and their widespread distribution, it is necessary to prevent their occurrence in food and feed. To limit mycotoxin contamination, several techniques can be adopted at the pre-harvest or post-harvest stages. These techniques can reduce mycotoxin concentration through fungal growth reduction or mechanisms leading to mycotoxin degradation or mycotoxin detoxification (i.e., reduction of the toxicity). Until very recently, fungicides were favored to limit mycotoxin contamination by reducing fungal growth. Nonetheless, the sanitary and environmental impacts of these products and their effects on food quality encourage the development of alternative strategies based on biocontrol agents (BCAs) or natural compounds. Moreover, in some cases, fungal growth reduction can stimulate mycotoxin production. The focus of this Special Issue of Toxins is to gather the most recent advances related to reducing mycotoxin contamination in food and feed using BCAs and natural compounds. In this context, two main types of approaches can be proposed: Preventive methods that could be applied in the field, during storage, or during industrial processing and curative methods that detoxify contaminated matrices by eliminating the produced mycotoxin.

antimycotoxigenic activity --- Citrullus colocynthis --- Aspergillus flavus --- model system --- HPLC-MS/MS --- fungal-bacterial interactions --- Bacillus amyloliquefaciens --- Fusarium graminearum --- Fengycin --- mycotoxins --- Alternaria alternata --- mycotoxin --- alternariol --- essential oil --- cell integrity --- oxidative stress --- Ochratoxin A --- biological control --- Qatari microflora --- Burkholderia cepacia --- thermostability --- antagonistic agents --- in vitro dual culture bioassay --- nutritional competition --- aflatoxin --- atoxigenic strain --- maize --- Serbia --- phenyllactic acid --- biocontrol agent --- T-2 toxin --- F. langsethiae --- F. sporotrichioides --- G. candidum --- mycotoxin. --- fullerol C60(OH)24 --- nanoparticles --- foodborne mycotoxigenic fungi --- secondary metabolism --- Aspergillus spp. --- Fusarium spp. --- Alternaria spp. --- Penicillium spp. --- n/a

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Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH, and nutrient availability. Mycotoxins are, in general, stable molecules that are difficult to remove from foods once they have been produced. Therefore, the prevention of mycotoxin contamination is one of the main goals of the agriculture and food industries. Chemical control or decontamination techniques may be quite efficient; however, the more sustainable and restricted use of fungicides, the lack of efficiency in some foods, and the consumer demand for chemical-residue-free foods require new approaches to control this hazard. Therefore, food safety demands continued research efforts for exploring new strategies to reduce mycotoxin contamination. This Special Issue contains original contributions and reviews that advance the knowledge about the most current promising approaches to minimize mycotoxin contamination, including biological control agents, phytochemical antifungal compounds, enzyme detoxification, and the use of novel technologies.

n/a --- decontamination --- superheated steam --- quercetin glycosides --- antagonism --- mode of action --- corn --- Botrytis sp. --- AITC --- binding --- degradation --- brine shrimp bioassay --- apple pomace --- nanoparticles --- enzymatic detoxification --- Bacillus --- estrogen response element --- Fusarium --- biological detoxification --- abiotic factors --- stability --- fumonisin esterase FumD --- mycotoxigenic fungi --- Aspergillus flavus --- Aflatoxin M1 --- Fusarium graminearum --- milk --- Penicillium digitatum --- biocontrol agents --- biological control --- dry-cured ham --- mycotoxin reduction --- Fusarium sp. --- enzyme kinetics --- Penicillium nordicum --- Satureja montana --- roasted coffee --- fermentation --- crisp biscuit --- detoxification --- essential oils --- gene expression --- probiotics --- zearalenone --- mycotoxins --- degradation products --- Geothrichum citri-aurantii --- garlic-derived extracts --- Zearalenone --- biodegradation --- EU limits --- storage --- Origanum virens --- aflatoxin --- fungal growth reduction --- green chemistry --- Penicillium italicum --- deoxynivalenol --- ?-Fe2O3 --- ochratoxin A (OTA) --- wheat --- cell-free extracts of Aspergillus oryzae --- photocatalysis --- wheat quality --- post-harvest phytopathogen --- cold plasma --- pinnatifidanoside D --- ochratoxin A --- oats --- cell proliferation --- estrogen receptor --- Penicillium verrucosum --- pig production performance --- phloridzin --- maize --- biotransformation --- fumonisin --- fungi

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It has been over 200 years since Fusarium pathogens were described for the first time, and they are still in the spotlight of researchers worldwide, mostly due to the mycotoxigenic abilities and the subsequent introduction of harmful metabolites into the food chain. The accelerating climatic changes are resulting in pathogen population and chemotype shifts all around the world, thus increasing the demand for continuous studies of factors that affect the virulence, disease severity and mycotoxin accumulation in plant tissues. This Special Issue summarizes recent advances in the field of Fusarium genetics, biology and toxicology.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- Fusarium head blight --- Fusarium species --- soil minerals --- mycotoxins --- organic farming --- sowing value --- winter wheat --- Maize --- Fusarium --- monitoring --- forage --- silage --- maize ear rot --- nivalenol --- fumonisins --- flax --- Fusarium oxysporum --- pathogenic and non-pathogenic strains --- sensitization --- DNA methylation --- PR genes --- ear rot --- maize --- FUM1 --- pathogenicity --- virulence --- Fusarium graminearum --- next-generation sequencing --- proteomics --- photobiology --- transcription factor --- White collar complex --- Fusarium asiaticum --- colonization --- endophyte --- Fo47 --- wilt disease --- fusarium --- LC-MS/MS --- mycotoxin --- occurrence --- wheat --- trichothecene --- NF-κB --- intestinal inflammation --- combinatory effects --- food safety --- resistance expression --- aggressiveness --- F. graminearum --- F. culmorum --- isolate effect --- disease index --- Fusarium-damaged kernel --- deoxynivalenol --- susceptibility window --- inoculation time and FHB response --- keratomycosis --- onychomycosis --- horizontal cross-kingdom --- disease index (DI) --- fusarium damaged kernels (FDK) --- deoxynivalenol (DON) --- host-pathogen relations --- phenotyping FHB --- Cereals --- silo --- fungi --- modelling --- 3D colonisation --- respiration --- ergosterol --- zearalenone --- trichothecenes. --- Fusarium head blight --- Fusarium species --- soil minerals --- mycotoxins --- organic farming --- sowing value --- winter wheat --- Maize --- Fusarium --- monitoring --- forage --- silage --- maize ear rot --- nivalenol --- fumonisins --- flax --- Fusarium oxysporum --- pathogenic and non-pathogenic strains --- sensitization --- DNA methylation --- PR genes --- ear rot --- maize --- FUM1 --- pathogenicity --- virulence --- Fusarium graminearum --- next-generation sequencing --- proteomics --- photobiology --- transcription factor --- White collar complex --- Fusarium asiaticum --- colonization --- endophyte --- Fo47 --- wilt disease --- fusarium --- LC-MS/MS --- mycotoxin --- occurrence --- wheat --- trichothecene --- NF-κB --- intestinal inflammation --- combinatory effects --- food safety --- resistance expression --- aggressiveness --- F. graminearum --- F. culmorum --- isolate effect --- disease index --- Fusarium-damaged kernel --- deoxynivalenol --- susceptibility window --- inoculation time and FHB response --- keratomycosis --- onychomycosis --- horizontal cross-kingdom --- disease index (DI) --- fusarium damaged kernels (FDK) --- deoxynivalenol (DON) --- host-pathogen relations --- phenotyping FHB --- Cereals --- silo --- fungi --- modelling --- 3D colonisation --- respiration --- ergosterol --- zearalenone --- trichothecenes.