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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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According to the presented studies, the health condition of animals in rearing and breeding should be regularly monitored. This would allow early detection of delicate deviations in the body of clinically healthy individuals. Unfortunately, regular monitoring of the health of animals in commercial production is not performed. It follows that this type of research should be an introduction to further, more inquisitive steps. This can form the basis for further courses of action, indicating which organs or tissues field doctors or researchers should be interested in and what to pay attention to in order to find the correct answer, concerning the situation in the animal body. In the future, we should determine biomedical markers for use in precision veterinary medicine. In human medicine, this has been practiced with great success. The problem, however, is that we are getting to know more and more substances produced by mold fungi. This causes a build-up of new interpretative problems, causing health conditions (diagnosis), as well as analytical problems. To fully understand the results we need new techniques to assess toxicological and chemical hazards, including those related to undesirable substances. We need a solid knowledge of the biological pathways underlying the toxicity and tolerance to interference factors toxicological processes. We hope that the presented study will allow for a better understanding of mycotoxicoses that bother us and our animals, which will allow for more effective preventive actions.

Research & information: general --- Biology, life sciences --- zearalenone --- low doses --- steroid hormones --- biotransformation --- pre-pubertal gilts --- modified mycotoxin --- co-occurrence --- corn silage --- CIEB --- WST-1 --- NR --- SRB --- sphingolipid metabolism --- Sa/So --- global survey --- finished pig feed --- emerging mycotoxins --- DON --- toxicity --- combined toxicity --- IPEC-1 --- deoxynivalenol --- IPEC-J2 --- cell damage --- NF-κB inflammatory signal pathway --- pet food --- Fusarium --- ergosterol --- mycotoxins --- trichothecenes --- fumonisin B1 --- HPLC --- bioavailability --- estradiol --- testosterone --- blood concentration --- dairy --- aflatoxin --- Sub-Saharan Africa --- aflatoxin M1 --- GALT --- oxidative stress --- cytokine --- metabolism --- Cordyceps fungi --- mass production --- biosynthetic gene cluster --- safety --- enteric nervous system --- gastrointestinal tract --- mammals --- animal pathology --- intestines --- toxins --- feed --- histology --- ultrastructure --- pig --- hepatocyte --- liver --- synbiotics --- turkeys --- intestinal microbiota --- fecal enzymes --- ochratoxin A

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The book deals with mycotoxins, their presence in various types of food, and how to prevent their presence in food . In addition to well-known molecules, such as aflatoxins or fumonisins, some contributors have dealt with emerging mycotoxins (e.g., alternaria toxins, botryodiplodin). Readers of the book can also find a new approach to reducing aflatoxins and fumonisins in food. In conclusion, the book presents both new mycotoxins and new information on old mycotoxins.

Humanities --- Social interaction --- Atlantic salmon --- zebrafish --- liquid chromatography high-resolution mass spectrometry --- mycotoxins --- phytoestrogens --- plant-based feed --- rice --- sterigmatocystin --- STC --- deoxynivalenol --- DON --- growing season --- azoxystrobin --- fungicide --- Fumonisins --- Fusarium spp. --- food contamination --- health issues --- secondary metabolites --- Aflatoxins --- binding --- food safety --- biocontrol --- food discipline --- ergot alkaloids --- ergochromes --- secalonic acid --- cereals --- tetrahydroxanthones --- Claviceps --- aflatoxin --- mycotoxin --- black soldier fly --- BSFL --- Hermetia illucens --- S9 fraction --- cytochrome P450 --- metabolic conversion --- enzyme induction --- Alternaria mycotoxins --- combinatory effects --- combined toxicity --- co-occurrence --- bioactive compounds --- fungi --- phaseolinone --- LC/MS --- soybean --- charcoal rot disease --- root infection mechanism --- Fusarium species --- toxigenic profile --- mycotoxin migration --- sweet pepper --- fungal disease --- fumonisin --- human exposure --- maize products --- botryodiplodin --- root toxicity --- Macrophomina phaseolina --- hydroponic culture --- AMF1 --- infant formulae --- estimated daily intake --- carcinogenic risk index --- Monterrey (Mexico) --- T-2 toxin --- HT-2 toxin --- deoxynivalenol (DON) --- enniatin B (EnnB) --- size sorting --- unprocessed cereals --- n/a

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The book deals with mycotoxins, their presence in various types of food, and how to prevent their presence in food . In addition to well-known molecules, such as aflatoxins or fumonisins, some contributors have dealt with emerging mycotoxins (e.g., alternaria toxins, botryodiplodin). Readers of the book can also find a new approach to reducing aflatoxins and fumonisins in food. In conclusion, the book presents both new mycotoxins and new information on old mycotoxins.

Humanities --- Social interaction --- Atlantic salmon --- zebrafish --- liquid chromatography high-resolution mass spectrometry --- mycotoxins --- phytoestrogens --- plant-based feed --- rice --- sterigmatocystin --- STC --- deoxynivalenol --- DON --- growing season --- azoxystrobin --- fungicide --- Fumonisins --- Fusarium spp. --- food contamination --- health issues --- secondary metabolites --- Aflatoxins --- binding --- food safety --- biocontrol --- food discipline --- ergot alkaloids --- ergochromes --- secalonic acid --- cereals --- tetrahydroxanthones --- Claviceps --- aflatoxin --- mycotoxin --- black soldier fly --- BSFL --- Hermetia illucens --- S9 fraction --- cytochrome P450 --- metabolic conversion --- enzyme induction --- Alternaria mycotoxins --- combinatory effects --- combined toxicity --- co-occurrence --- bioactive compounds --- fungi --- phaseolinone --- LC/MS --- soybean --- charcoal rot disease --- root infection mechanism --- Fusarium species --- toxigenic profile --- mycotoxin migration --- sweet pepper --- fungal disease --- fumonisin --- human exposure --- maize products --- botryodiplodin --- root toxicity --- Macrophomina phaseolina --- hydroponic culture --- AMF1 --- infant formulae --- estimated daily intake --- carcinogenic risk index --- Monterrey (Mexico) --- T-2 toxin --- HT-2 toxin --- deoxynivalenol (DON) --- enniatin B (EnnB) --- size sorting --- unprocessed cereals