Fungi are a large and diverse group and include the yeasts and molds. They are widely distributed in nature. Due to their versatile nutritional and environmental requirements, fungi are common contaminants of agricultural commodities, foods, beverages, and feeds. The overall economic losses of foods and crops due to mold growth are high (1,2). In addition to economic losses, mold growth on foods and crops presents a health hazard to humans and animals by producing mycotoxins. Before the discovery of aflatoxins, scientists and consumers considered fungal spoilage undesirable only because of economic losses and the unaesthetic and organoleptic changes that result from fungal spoilage. However, after the Turkey X outbreak disease of 1960 that killed 100,000 turkey poults in England, scientists and regulatory officials became aware of the health hazards of mycotoxins (1,3,4,5).
|Original language||English (US)|
|Title of host publication||Handbook of Food Science, Technology, and Engineering - 4 Volume Set|
|Number of pages||9|
|State||Published - Jan 1 2005|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)