/
RSS Feed
We know that fungal toxins or mycotoxins are secondary products of the final processes of protein and energy metabolism in some mold fungi, of which about 400 types have been identified in nature so far. The Food and Agriculture Organization of the United Nations (FAO) has recently reported that despite all efforts to prevent the growth of toxin-producing fungi, currently more than one-fourth of agricultural products produced globally reach consumers with a significant level of mycotoxin contamination that cannot be overlooked.