Carlos A F Oliveira

• Professor
• Professor (Full) at University of São Paulo

Mycotoxins are toxic secondary metabolites produced by fungi that often contaminate food materials used in beer production, posing health risks to consumers. This study investigated the occurrence and levels of mycotoxins in commercial beers commercially available in São Paulo, Brazil, and assessed the estimated daily intake (EDI) of quantifiable m...

Mango fruits (Mangifera indica L.) significantly contribute to dietary diversity and economic growth, especially in East Asian regions. This study assessed the safety, quality, and nutritional impact of various ripening agents on mangoes commonly used in Pakistan, focusing on their biochemical properties, nutrient composition, and contamination by...

Mycotoxins, particularly aflatoxins (AFs), pose significant health risks to humans and animals. Leftover flat bread/chapati is a traditional staple food commonly consumed by the people of South Asian region. AFs-contaminated leftover flat bread/chapatis are usually turned into animal feed, which warrant concern about the secondary effects of AFs in...

Mycotoxins are naturally occurring toxic compounds produced as secondary metabolites by certain fungi species during growth on foodstuffs. The occurrence of mycotoxins in processed infant foods is a global issue having severe health consequences for children. Infants, particularly those aged up to 12 months, are more vulnerable to dietary mycotoxin...

Introduction Microbial contamination remains a vital challenge across the food production chain, particularly due to mycotoxins—secondary metabolites produced by several genera of fungi such as Aspergillus, Fusarium, Alternaria, and Penicillium. These toxins, including aflatoxins, fumonisins, ochratoxins, and trichothecenes (nivalenol, deoxynivalen...

Mycotoxins are low molecular weight secondary metabolites produced by some fungi genera, such as Aspergillus, Penicillium, Alternaria, Fusarium, and Claviceps, during their growth in foods. These molecules share several common characteristics, including toxicity, carcinogenesis, and teratogenesis in animals and humans. This review addresses the rep...

Mycotoxins are toxic fungi secondary metabolites that develop on feedstuffs and can be transferred into milk, thus representing a public health risk. The objective of this study was to assess the co-occurrence of mycotoxins in the diet and in the milk of dairy cows from the southeast region of Brazil. Samples of total mixed ration (TMR, n = 70) and...

In this work, the effects of the addition of probiotics and citric acid to drinking water on performance, serum biochemistry, relative organ weight and carcass characteristics of broiler chicks were evaluated. Two hundred forty-one-day-old chicks (female Ross 308) were divided into 6 groups and submitted to 6 different treatments for 42 days, with...

Biological decontamination strategies using microorganisms to adsorb aflatoxins have shown promising results for reducing the dietary exposure to these contaminants. In this study, the ability of inactivated biomasses of Lacticaseibacillus rhamnosus (LRB) and Saccharomyces cerevisiae (SCB) incorporated alone or in combination into functional yogurt...

The increased consumption of minimally processed vegetables (MPV) in various countries is related to the continued interest of consumers in seeking practical and healthy food items. Due to multiple processing steps, MPV can be contaminated by several foodborne pathogens that pose significant health risks to consumers. The use of rapid techniques to...

Mycotoxins are the toxic secondary products of certain fungi species that contaminate food products, particularly grains and dairy products. Infants and young children are the most vulnerable population groups subjected to mycotoxin exposure, due to their immature metabolism and elimination, and higher growth and development rates, among other fact...

This study evaluated the effect of two commercially available probiotics (Bifidobacterium animalis BB-12 ® , Chr. Hansen, and Lacticaseibacillus rhamnosus + Lacticaseibacillus paracasei culture FreshQ ® 9, Chr. Hansen) on quality parameters of plain yogurts and the development of Aspergillus sp. and Escherichia coli inoculated in the products. Sens...

Tenuazonic acid (TeA) is a secondary toxic metabolite produced by fungi species in the genus Alternaria. It is frequently reported as an ‘emerging mycotoxin’, a group of mycotoxins which have been neither routinely determined nor legislatively regulated. This study aimed at systematically review the occurrence data of TeA in food products from 2011...

In recent years, severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has caused substantial morbidity and mortality worldwide. Comorbidities have negatively impacted the pandemic of coronavirus disease 2019 (COVID-19). This case report discusses the data of two deceased individuals with COVID-19 and pre-history of chronic infections in Pak...

Mycotoxins are toxic substances produced by certain fungi species that pose a significant threat to animals and humans since they are widely present in foods such as cereals and animal-derived products. Biological decontamination methods use microorganisms or related compounds to reduce mycotoxin’s toxicity in susceptible animals. In this review, a...

Rice (Oryza sativa L.) is one of the most consumed cereals that along with several important nutritional constituents typically provide more than 21% of the caloric requirements of human beings. Aflatoxins (AFs) are toxic secondary metabolites of several Aspergillus species that are prevalent in cereals, including rice. This review provides a compr...

Exposure to mycotoxins through food is a major health concern, especially for youngsters. This study performed a preliminary investigation on children’s exposure to dietary mycotoxins in Ribeirão Preto, Brazil. Sampling procedures were conducted between August and December 2022, to collect foods (N = 213) available for consumption in the households...

This study was planned to explore the AFM 1 ‐reducing potential of various heat and acid‐killed lactic acid bacteria (LAB), activated carbon and bentonite (BENT) in milk contaminated with 0.5 μg/L AFM 1 and their impact on milk composition. A negligible impact was observed on milk composition with AC while exhibiting a higher AFM 1 removal (78.2%)...

In this review, the intricate issue about the occurrence levels of mycotoxins in foods is discussed aiming to underline the main knowledge gaps on the persistence of these toxicants in the food production system. Mycotoxins have been a key challenge to the food industry, economic growth, and consumers’ health. Despite a breadth of studies over the...

Exopolysaccharides (EPS) are high‐valued biopolymers produced by microorganisms, which are secreted to the outside of the microbial cell as capsules or soluble slime and have unique characteristics that make their application possible in multiple industries. EPS have shown antioxidant, prebiotic, and antimicrobial activity. In addition, they have b...

Mycotoxins present a significant health concern within the animal-feed industry, with profound implications for the pig-farming sector. The objective of this study was to evaluate the efficacy of two commercial adsorbents, an organically modified clinoptilolite (OMC) and a multicomponent mycotoxin detoxifying agent (MMDA), to ameliorate the combine...

This review describes various food processing and addresses concerns related to food quality and safety using foodomics by mass spectrometry (MS) and nuclear magnetic resonance (NMR) spectroscopy. Despite the operational practices adopted in the food sector, persistent issues that occur in response to the (non)biological factors and impact food qua...

The introduction of complementary foods (CFs) is a critical step in an infant's transition to solid foods, providing essential nutrients beyond breast milk. However, CFs may contain potentially toxic elements (PTEs), such as arsenic and cadmium that pose health risks to infants. In this context, understanding the bioaccessibility of PTEs is vital a...

In this work, a preliminary investigation was conducted to examine the effect of ultrasound (US), alone or in combination with fermentation, on the reduction of aflatoxin B1 (AFB1) at 50 ng/g in wheat flour-based doughs. The US treatment was performed by soaking flasks containing triplicate samples of non-fermented and fermented (18 h at 28°C; 85%...

Brazil is a major powerhouse in the production of sugarcane. Consequently, several supply chains use it as a raw material, such as the food sector, mainly in the production of sugar and beverages, such as cachaça, and the biofuels sector, with the production of ethanol, an important product for the Brazilian economy. The production of cachaça and e...

Herbicides are used in agriculture to control harmful crop weeds, prevent algae proliferation, and enhance macrophyte growth. Herbicide contamination of water bodies might exert toxic effects on fish in different development stages. Sperm, embryos, and adults of Astyanax altiparanae were used as a model to examine the detrimental effects of the fol...

Dairy animals’ diets may be naturally and simultaneously contaminated by several fungi that are able to produce different secondary toxic metabolites, known as mycotoxins [...]

Conserved forages are important feed for livestock and equine all over the world. However, contamination with mycotoxins may occur, leading to health issues to the animals and to humans that consume products of animal origin. As information on the occurrence of mycotoxins in conserved grass and legume forages is scarce, a review of the literature p...

Cheese is one of the most susceptible dairy foods to accumulating aflatoxins due to their high affinity to caseins. The consumption of cheese contaminated with high levels of aflatoxin M1 (AFM1) can be highly harmful to humans. The present work, based on high-performance liquid chromatography (HPLC), highlights the frequency and levels of AFM1 in c...

In this work, the effects of the addition of probiotics and citric acid to drinking water on performance, serum biochemistry, relative organ weight and carcass characteristics of broiler chicks were evaluated. Two hundred forty-one-day-old chicks (female Ross 308) were divided into 6 groups and submitted to 6 different treatments for 42 days, with...

The secondary metabolism of toxigenic fungi can produce mycotoxins, substances that are toxic for both humans and animals. Mycotoxins and their by-products found in various biological tissues are considered biomarkers, and concentrations of these substances are directly proportional to the level of exposure. Mineral adsorbents are substances that m...

The aim of this study was to conduct an up-to-date investigation on the occurrence levels of aflatoxin M1 (AFM 1) in samples of raw milk (n = 40), pasteurized milk (n = 44), ultra-high temperature (UHT) milk (n = 27), Minas cheese (n = 57), and yogurt (n = 44) traded in São Paulo state, Brazil. AFM1 was extracted from fluid milks and dairy products...

This research characterizes key metabolites in the leaf from Citronella gongonha Martius (Mart.) Howard (Cardiopteridaceae). All metabolites were assessed in intact leaf tissue by proton (1H) high-resolution magic angle spinning (HR-MAS) nuclear magnetic resonance (NMR) spectroscopy integrated with the principal component analysis (PCA) to depict m...

Foodborne diseases are indisputable risks to human health, as they are directly affected by the consumption of food and beverages exposed to spoiling and pathogenic microorganisms. A commonly confronted issue by the food industry is the use of synthetic additives to control microbial growth on food products. Alternatively, plant essential oils (EOs...

Flour samples spiked with ochratoxin A (OTA) (3,10 and 20 μg kg–1), zearalenone (ZEA) (75, 100, and 200 μg kg–1), and deoxynivalenol (DON) (500, 750, and 1000 μg kg–1), and combined mycotoxins (OTA, ZEA and DON at 20, 200 and 1000 μg kg–1) were split into two parts, one used immediately for cracker production, and the other kept at –80 °C for 18 h...

Data on two deceased individuals with COVID-19 and comorbidities such as hepatitis C, chronic kidney disease, diabetes mellitus type 2 and hypertension are discussed. Changes in laboratory signatures with impact on COVID-19 severity in both cases indicate the need for extensive monitoring of comorbid individuals to reduce morbidity and mortality.

In this review, the disease and immunogenicity affected by COVID-19 vaccination at the metabolic level are described considering the use of nuclear magnetic resonance (NMR) spectroscopy for the analysis of different biological samples. Consistently, we explain how different biomarkers can be examined in the saliva, blood plasma/ serum, bronchoalveo...

In this review, the disease and immunogenicity affected by COVID-19 vaccination at the metabolic level are described considering the use of nuclear magnetic resonance (NMR) spectroscopy for the analysis of different biological samples. Consistently, we explain how different biomarkers can be examined in the saliva, blood plasma/ serum, bronchoalveo...

In this study, a systematic review is presented on the worldwide occurrence levels of mycotoxins in pastures reported in the scientific literature from January 1987 until December 2021. Trichothecenes and zearalenone were the most frequent mycotoxins found at high levels in pastures from countries in Europe, Oceania, and North America. Alternariol...

In the current study, the occupational and dietary exposures of feed handling workers (N = 28) to aflatoxins (AFs), fumonisins (FBs), ochratoxin A (OTA), deoxynivalenol (DON), zearalenone (ZEN), toxins T-2 and HT-2 were assessed for the first time in animal-producing farms and feed factories from São Paulo, Brazil. Mycotoxins in food (n = 244) and...

Agricultural herbicide usage leads to the contaminating of aquatic ecosystems exposing aquatic organisms to toxic compounds. Herbicides may affect fish at different stages of development, such as gamete, embryonic early development, and mature adult. Sperm, embryos, and adult of Astyanax altiparanae were used to evaluate the detrimental effects of...

Herbicides may affect fish at different stages of development, such as gamete, embryonic early development, and mature adult stages. Sperm, embryos, and adults of Astyanax altiparanae were used to evaluate the detrimental effects of three herbicide formulations: Roundup Transorb®, Arsenal® NA, and Reglone®. The LC50 values for adults using glyphosa...

Dry fruits and nuts are nutritious foods with several health-promoting properties. However, they are prone to contamination with aflatoxins at all stages of production and storage. The present study aimed to determine the natural occurrence of aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), and total aflatoxins (...

Abstract Pesticides have emerged as a global threat to human health, especially in developing countries. In this study, we examined nine major types of pesticide residues in the food commodities (8 groups) and serum samples (n = 80) of people living in the region of Southern-Punjab, Pakistan. Pesticide residues quantification was performed using ga...

This study aimed to assess the aflatoxin M1 (AFM1) levels in 72 samples of yogurt from eight processing plants in São Paulo, Brazil, and the ability of heat-killed cells of Saccharomyces cerevisiae (1010 yeast cells/g) to reduce AFM1 (0.5 µg/kg) in experimental yogurts (n = 3). Analyses were conducted by high performance liquid chromatogra-phy (HPL...

The present evaluated the effects of copper sulfate solution (CSS) and arginine powder (Arg) supplements on performance, thyroid hormones and blood biochemistry of broiler chickens fed with canola meal (CM)-based diets. The experimental design was completely randomized with a 3 × 3 factorial and 9 treatments, corresponding to 3 levels of CSS (0, 12...

Abstract Studies conducted in the last decades have demonstrated the probiotic effects of several yeast species. Among the probiotic yeast evaluated, Saccharomyces boulardii is the most common and widely studied species with significant probiotic properties, such as survival capacity in the acidic environment of the gastrointestinal tract and impro...

Aflatoxins are toxic secondary metabolites produced mainly by Aspergillus flavus and A. parasiticus, which are fungal contaminants found in several foodstuffs, including spices. In this study 40 cinnamon samples were collected in November and December 2020 in the Iranian province of Yazd and analysed for the presence of aflatoxin B 1 (AFB 1) by hig...

Aflatoxins are mycotoxins produced as secondary fungal metabolites. Among them, aflatoxin B1 (AFB1) stands out due to its genotoxic and mutagenic potential, being a potent initiator of carcinogenesis. In this review, the outcomes from the published literature in the past 10 years on the effects of AFB1 pathophysiological mechanisms on embryological...

The ability of some pathogenic bacterial species to form biofilms on surfaces of equipment and utensils is of great concern to the food industry since they represent a continuous source of contamination in food processing environments. In this review, the factors involved in the formation of microbial biofilms are highlighted, along with a discussi...

The effectiveness of size-fractionated raw bentonite to reduce the excretion rate of aflatoxin M1 (AFM1) in milk from dairy cows receiving aflatoxin B1 (AFB1) was investigated. The reduction effect of the size-fractionated clay (particle size: < 5 micrometers) on the carry-over of the AFB1 ingested by dairy cows into AFM1 in milk (0.43%) was equiva...

Background: Edible vegetable oils usually make up at least 30% of the human daily diet, provide calories and essential fatty acids for the body, and make food palatability. However, edible oils are susceptible to mycotoxins as a severe threat to human health. Oilseeds are prone to contamination with various mycotoxins if stored for a long time in i...

The aim of this study was to conduct a first evaluation on the co-occurrence of aflatoxins (AF) M1, B1, B2, G1 and G2; fumonisins (F) B1 and B2; deoxynivalenol (DON); de-epoxydeoxinivalenol (DOM-1); ochratoxin A (OTA); zearalenone (ZEN); α-zearalenol (α-ZEL); and β-zearalenol (β-ZEL) in 68 samples of fluid milk consumed in Pirassununga, São Paulo,...

Background Aflatoxins are groups of mycotoxins that can be generally found in foods, particularly cereals and nuts. Cereal-based baby foods are important energy supplement sources, though the possibility of mycotoxin contamination in these products have been reported frequently. Scope and approach this systematic review and meta-analysis study was...

This study aimed to evaluate the in vitro ability of heat-killed (HK) and acid-killed (AK) cells from three commercial strains of lactic acid bacteria, alone or in combination with sorbitan monostearate (SM), to bind to aflatoxin M1 (AFM1) in skimmed milk at concentrations of 0.05, 0.2 and 0.5 ng mL⁻¹. The stability of the AFM1-bacterial cell bonds...

In this study, the changes in oncogenic and tumor suppressor signaling pathways in liver and their association with serum and urinary biomarkers of aflatoxin exposure were evaluated in Wistar rats fed diets containing aflatoxin B1 (AFB1) for 90 days. Rats were divided into four groups (n = 15 per group) and assigned to dietary treatments containing...

Background The initial stages of human life including the fetal period, infancy and early childhood are the most critical periods of human growth and development. Due to immature immune system and rapid development phase, this is the most sensitive phase to health challenges. The exposure to xenobiotics of high toxicity, such as aflatoxins (AFs), c...

The effect of cold atmospheric pressure plasma (CAPP) on three strains of Staphylococcus aureus and one strain of Listeria monocytogenes on gel discs was studied. A plasma jet operating in argon was used and exposure times were from 5 to 120 s. Bacteria had been isolated from dairy environments. In comparison, peracetic acid (PAA, 0.5% v/v) applied...

The increased consumption of plant-based foods has intensified the concern related to mycotoxin intoxication. This study aimed to investigate the effect of selected lactic acid bacteria (LAB) strains on the growth of Aspergillus parasiticus NRRL 2999 and its production of aflatoxin (AF). The ability of the heat-killed (100°C for 1 h) LAB strains to...

In this study, the occurrence of aflatoxins (AFs), fumonisins (FBs), ochratoxin A (OTA), deoxynivalenol (DON), zearalenone (ZEN) and some of their metabolites were assessed in breast milk and urine of lactating women ( N = 74) from Pirassununga, São Paulo, Brazil. Exposure estimations through urinary mycotoxin biomarkers was also performed. Samples...

Aflatoxin M1 (AFM1) was determined in milk and Minas Frescal cheese (MFC) manufactured in dairy plants from São Paulo, Brazil. The average AFM1 levels in raw, pasteurised milk and MFC were 0.028 ± 0.009 µg, 0.023 ± 0.006 µg/L and 0.113 ± 0.092 µg/kg, respectively. AFM1 in raw (n = 1; 4%) and pasteurised (n = 2; 8%) milks exceeded the European maxim...

Ceylon cinnamon is a possible reserve of proanthocyanidins. This study aimed at the extraction and characterization of an extract rich in proanthocyanidins from Ceylon cinnamon. Extraction kinetics data were determined using hydroalcoholic solution as the solvent, different temperatures and solid:solvent mass ratios up to 60 minutes. The extract ob...

Aflatoxin M1 (AFM1) is a toxic secreted into milk of animals fed by contaminated diets with aflatoxin B1, which can cause some adverse health effects in humans. The occurrence of AFM1 in dairy products varies according to several factors, including the fermentation process. In this article, the published citations from January 2000 to October 2020...

Mycotoxins are products of the secondary metabolism of fungi, which can be present in food as contaminants. According to Food and Agriculture Organization (FAO), these substances, making them relevant to global health, contaminate approximately 25% of all food worldwide. The occurrence of exposure to these mycotoxins is more common in developing co...

Aflatoxin M1 (AFM1) is a hepatocarcinogen found in the milk of lactating animals that have ingested feed contaminated with aflatoxin B1 (AFB1). In this study, a systematic review was conducted to collect and evaluate the quantitative data regarding the prevalence and concentration of AFM1 in several types of cheeses produced with milk from cows and...

The aim of this study was to evaluate the capacity of two strains of lactic acid bacteria (LAB), Lactobacillus rhamnosus and Lactococcus lactis, and a yeast strain, Saccharomyces cerevisiae, inactivated by heat (121 °C, 10 min), from binding to aflatoxin M1 (AFM1), as well as the interaction between these microorganisms, aflatoxin M1 and the Minas...

In this trial, 60 samples of raw cow’s milk collected during summer and winter in five collective centers from Khorasan Razavi Province of Iran were analyzed for penicillin residues, somatic cell counts (SCC), mesophilic counts (TMC) and adulteration materials. The mean penicillin level (0.57 ± 0.20 μg/L) was much lower than the maximum permitted l...

Aflatoxin M1 (AFM1) is a hepatocarcinogenic compound found in milk from lactating individuals receiving diets contaminated with aflatoxin B1. Considering the AFM1 resistance to conventional processing methods applied to milk products, novel approaches have been proposed to efficiently decontaminate AFM1. This review focuses on recent occurrence dat...

Consumption of food products containing mycotoxins as crucial groups of naturally occurring toxic agents could pose significant health risks. While the extensive scientific literature indicates that prevention of contamination by toxigenic fungi is one of the best ways to reduce mycotoxins, detoxifying strategies are useful for improving food produ...

Mycotoxins have been a relevant issue worldwide for decades, becoming an emerging health concern and present a substantial economic loss in several countries. Mycotoxins produced by fungi may influence human health negatively due to their carcinogenic, mutagenic, estrogenic, nephrotoxic, hepatotoxic, neurotoxic, and immunosuppressive effects. Mycot...

Aflatoxins are the highly toxic secondary metabolites of fungal species of Aspergillus origin, particularly of Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are present in a number of food commodities, especially cereals, spices, dry fruits, and milk and milk products. Aflatoxins are classified as group 1 category carcinogenic compound...

Aflatoxins (AFs) are secondary metabolites that can be produced by filamentous fungi from the genus Aspergillus, mainly A. flavus, A. parasiticus and A. nomius. AFs are considered a risk to human health due to exposure both to the consumption of food of plant origin and the consumption of residues in food of animal origin, such as meat, milk, and e...

Food is the basic need for the survival of human life. Besides, being a source of nutrients, food may also get contaminated with several toxic compounds, the most prominent among which are aflatoxins. Developing countries, especially African and Asian countries, are reported to have alarmingly higher levels of aflatoxins in foodstuff like cereals,...

Mycotoxins are toxic secondary metabolites produced by molds during growth on foods. The dietary exposure to mycotoxins has been an emerging health concern worldwide for decades. Exposure Assessment is the most important step of Risk Assessment, aiming to precisely estimate the exposure to chemical hazards. Probable daily intakes (PDIs) of mycotoxi...

Emerging decontamination technologies have been attracted considerable attention to address the consumers' demand for high quality and safe food products. As one of the important foods in the human diet, cereals are usually stored for long periods, resulting in an increased risk of contamination by different hazards. Mycotoxins comprise one of the...

In this opinion article, the most recent advances in experimental food processing technologies to reduce mycotoxins' levels in food products are presented and discussed regarding their limitations and future challenges for application in food industries. Electron beam irradiation, cold atmospheric plasma, pulsed electric fields, and ozone applicati...

In this review, the biofilm formation and the available data on enzyme-based preparations to control microbial biofilms in dairy processing environments are presented. Mature biofilms, especially those formed by pathogenic bacteria have increased resistance to biocides, hence stressing the importance of stringent hygienic procedures. Proteases, amy...

Oleuropein is a phenolic compound found in all parts of the olive tree (Olea europaea L.), although at higher levels in the leaves. The health benefits associated with the consumption of oleuropein include the prevention of cardiac diseases, improvement in lipid metabolism, and decrease in obesity-related disturbs, among others. In addition, severa...

Dairy cattle when fed on aflatoxin B1 may excrete aflatoxin M1 in milk as a consequence of dietary exposure. Once AFM1 is excreted in milk, it is present in dairy products such as cheese, yogurt, among others. This mycotoxin is quite resistant to temperature therefore heat treatments like pasteurization and ultra-pasteurization are not enough to in...

This study aimed to summarize the occurrence of aflatoxin B1 (AFB1) in the various cultivars of Persian pistachio nut, as well as the decontamination techniques, with the aid of a systematic review and meta-analysis. In this regard, all published studies up to November 2019 among international and national databases were screened, resulting in 23 a...

For this research communication, 90 samples of a Brazilian dairy were combined into four groups (raw material, final product, food-contact and non-food contact surfaces) and analyzed by metataxonomics based on 16S rRNA gene sequencing. The results showed high alpha-diversity indexes for final product and non-food contact surfaces but, overall, beta...

Coffee is among one of the most consumed beverages in the world and is also susceptible to contamination by mycotoxins and heavy metals. In this study, the concentration of aflatoxins and selected heavy metals were quantified in roasted and ground coffee bean samples from markets in Pakistan. Furthermore, an activated carbon-based filter was tested...

Mycotoxins are toxic metabolites naturally produced by some fungi species, which cause severe health effects in humans and animals. Although contaminated foods are major routes of human exposure to mycotoxins, occupational exposure may be significant in certain environments contaminated with toxigenic fungi and mycotoxin. This review provides an ov...

The purpose of this study was to evaluate the ability of heat-killed cells (121°C, 10 min) from two strains of lactic acid bacteria (LAB) (Lactobacillus rhamnosus and Lactococcus lactis) and one strain of yeast (Saccharomyces cerevisiae), alone or in combination, to reduce the levels of aflatoxin M1 (AFM1) in Frescal cheese during 30 days of storag...

The contamination of food commodities in various conditions along the production chain is the point of concern, especially among recent years. While different conventional methods for microbial and mycotoxin decontamination of cereal and cereal-based products were introduced, approaching of newly introduced techniques such as Electron Beam Irradiat...

The aflatoxins are hepatotoxic and carcinogenic metabolites produced by Aspergillus species during growth on crop products. In this regard, a systematic review to collect the quantitative data regarding the in vitro capacity of yeasts-based products to bind to aflatoxin B1 (AFB1) and/or aflatoxin M1 (AFM1) was performed. After screening, 31 article...