Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the

Aflatoxin: Scientific Background, Control, and Implications discusses general problems posed by mycotoxin contamination in foods and feeds. This book is divided

This book consists of 11 chapters, divided into four parts. The chapters are written by experts in the field of aflatoxins. Select topics are presented here to

This book provides an evaluation of measures to reduce exposure to highly toxic and carcinogenic contaminants in staple diets in Africa as well as parts of Asia

Aflatoxins are responsible for damaging up to 25% of the world's food crops, resulting in large economic losses in developed countries and human and animal dise