Results 101 to 110 of about 4,292 (246)

Occurrence of mycotoxins in milk and dairy products in Brazil: A review of recent data, regulatory aspects, preventive and decontamination strategies

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
Mycotoxin data in Brazilian milk and dairy products over 20 years indicate aflatoxin M1 as the most frequent, although ochratoxin A, fumonisins and deoxynivalenol were also found in some studies. These data underscore the importance of control measures to reduce dietary mycotoxins in Brazilian dairy feed and avoid their residues in milk.
Sana Ullah, Usama Nasir, Amanda Cristina Dias de Oliveira, Lucas Gabriel Dionisio Freire, Rogério D'Antonio Pires, Karina Nascimento Pereira, Carlos Humberto Corassin, Sher Ali, Carlos Augusto Fernandes de Oliveira   +8 more
wiley   +1 more source

3‐Methyl‐1‐Butanol Enhances Postharvest Resistance of Red Grapes to Botrytis cinerea by Activating Phenylpropanoid Metabolism and Antioxidant Defences

Plant Biotechnology Journal, Volume 24, Issue 4, Page 2673-2684, April 2026.
ABSTRACT Grey mould, caused by Botrytis cinerea, is a significant postharvest disease leading to substantial economic losses in the grape industry. This study investigated the regulatory mechanism of 3‐methyl‐1‐butanol (3M1B), a yeast volatile substance, on B. cinerea resistance in red grapes (Vitis vinifera L.).
Shunjie Zhai, Huijing Guo, Tongrui Sun, Minrui Guo, Jiluan Chen, Jiankang Cao, Wanting Yang, Guogang Chen   +7 more
wiley   +1 more source

Mycotoxins in plant‐based drinks (soy, almond and oat): the BfR updates its assessment of their health risks based on newly collected data

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Mycotoxins (mould toxins) are secondary metabolites of moulds. They are natural toxins whose occurrence in food and feed is undesirable but cannot be completely avoided. Mycotoxins may occur as contaminants in plant products and raw materials such as grains, nuts and almonds if they are infested with mould during cultivation, storage or ...
German Federal Institute for Risk Assessment (BfR)
wiley   +1 more source

Animal poisonings in Belgium: a review of the past decade [PDF]

, 2010
This review focuses on poisonings in companion animals, including horses, farm animals and wildlife, investigated and recorded during the past ten years at the Laboratory of Toxicology of the Faculty of Veterinary Medicine (Ghent University) and the ...
Croubels, Siska, De Backer, Patrick, Van Pelt, Henk, Vandenbroucke, Virginie   +3 more
core   +1 more source

Safety evaluation of a food enzyme containing leucyl aminopeptidase, oryzin and aspergillopepsin I from the non‐genetically modified Aspergillus sp. strain AE‐PR

EFSA Journal, Volume 24, Issue 4, April 2026.
Abstract The food enzyme containing leucyl aminopeptidase (EC 3.4.11.1), oryzin (EC 3.4.21.63) and aspergillopepsin I (EC 3.4.23.18) activities is produced with the non‐genetically modified Aspergillus sp. strain AE‐PR by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Simone Lunardi, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovicova, Yi Liu   +17 more
wiley   +1 more source

Isolation and purification of an enzyme hydrolyzing ochratoxin A from aspergillus niger [PDF]

, 2007
Ochratoxin A is a mycotoxin produced by several Aspergillus and some Penicillium species which may be present in food and feed products. It can be enzymatically hydrolyzed into ochratoxin α and l-β-phenylalanine, thereby decreasing its toxicity.
A Bruinink, Armando Venâncio, E O’Brien, EE Creppy, G Schatzmayr, H Özpinar, J Varga, L Abrunhosa, L Abrunhosa, Luís Abrunhosa, M Piotrowska, MA Stander, MJ Pitout, S Li, Z Peteri   +14 more
core   +1 more source

Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from the genetically modified Trichoderma reesei strain DP‐Nzh109

EFSA Journal, Volume 24, Issue 4, April 2026.
Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan glucohydrolase; EC 3.2.1.3) is produced with the genetically modified Trichoderma reesei strain DP‐Nzh109 by Genencor International B.V. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Simone Lunardi, Daniele Cavanna, Cristina Fernandez, Yi Liu   +16 more
wiley   +1 more source

The role of mycotoxins in pig reproduction : a review [PDF]

, 2009
Mycotoxins are commonly present in feed for farm animals. Sows and gilts are highly susceptible to mycotoxins. This article presents a review describing the main mycotoxins encountered in pig feed which have a negative impact on sow fertility and ...
Kanora, Alain, Maes, Dominiek
core  

Occurrence of ochratoxin A and citrinin in Czech cereals and comparison of two HPLC methods for ochratoxin A detection. [PDF]

, 2010
The aims of the study were to obtain information about the occurrence of ochratoxin A (OTA) and citrinin (CIT) in cereals harvested in the Czech Republic and to compare two analytical procedures for detecting OTA.
Denesova, Olga, Donhal, Vlastimil, Hadjeba-Medjdoub, Kheira, Jezkova, Alena, Jirsa, Ondřej, Macharackova, Pavla, Pfohl-Leszkowicz, Annie, Polisenska, Ivana   +7 more
core   +2 more sources

Safety evaluation of a food enzyme containing endo‐polygalacturonase, pectinesterase and pectin lyase activities from the non‐genetically modified Aspergillus niger strain CCTCC M 2023236

EFSA Journal, Volume 24, Issue 4, April 2026.
Abstract The food enzyme containing endo‐polygalacturonase (1,4‐α‐d‐galacturonan glycanohydrolase; EC 3.2.1.15), pectinesterase (pectin pectylhydrolase; EC 3.1.1.11) and pectin lyase (1,4‐6‐O‐methyl‐α‐d‐galacturonan lyase; EC 4.2.2.10) activities is produced with the non‐genetically modified Aspergillus niger strain CCTCC M 2023236 by Suntaq ...
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize Solano, Henk Van Loveren, Laurence Vernis, Ana Criado, Daniele Cavanna, Magdalena Andryszkiewicz, Ana Gomes, Yi Liu   +17 more
wiley   +1 more source