Clinical Microbiology and Mycotoxins

Genetic-bio molecular controls of biosynthesis

Fungi that belong to the genera Aspergillus, Fusarium, and Penicillium pose serious phytopathological and mycotoxicological risks at pre-harvest and post-harvest stages, as well as in processed food products because they can produce several Mycotoxins. The use of many of the available physical and chemical methods for the detoxification of agricultural products contaminated with mycotoxins is restricted due to problems concerning safety issues, possible losses in the nutritional quality of treated commodities, coupled with limited efficacy and cost implications