Food Safety pp 113-123 | Cite as

Mycotoxins in Food and Food Products: Current Status

  • Shahzad Zafar IqbalEmail author
  • Jinap Selamat
  • Agustin Ariño


Mycotoxins are naturally occurring, toxic secondary metabolites produced by different array of fungi. The name mycotoxin combines the Greek word mykes meaning “fungus” and the Latin word toxicum meaning “poison.” The term secondary metabolites are the compounds that are dispensable. Thousands of fungal secondary metabolites have been discovered, but currently 450 classes of mycotoxins are identified and characterized. This chapter deals with important groups of mycotoxins, such as aflatoxins, ochratoxins A, Zearalenone, fumonisins, and patulin, their toxicity, and health hazards on humans.


Mycotoxins Toxicity Analysis Aflatoxins 


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Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  • Shahzad Zafar Iqbal
    • 1
    • 2
    Email author
  • Jinap Selamat
    • 1
    • 3
  • Agustin Ariño
    • 4
  1. 1.Food Safety Research Centre (FOSREC)Faculty of Food Science and Technology, Universiti Putra MalaysiaSerdangMalaysia
  2. 2.Department of Applied Chemistry and BiochemistryGovernment College University FaisalabadFaisalabadPakistan
  3. 3.Institute of Tropical AgricultureUniversiti Putra MalaysiaSerdangMalaysia
  4. 4.Department of Animal Production and Food Science, Veterinary FacultyUniversity of ZaragozaZaragozaSpain

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