mycotoxins Toxins produced by fungi (moulds), especially Aspergillus flavus under tropical conditions and Penicillium and Fusarium species under temperature conditions. The problem is caused by storage of food under damp conditions which favour the growth of moulds. They include aflatoxin (on nuts and cereals), ochratoxin (on meat products and pulses), patulin (on fruit products), zearalenone, and stigmatocystin.
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