Munkvold, G. (2017) Fusarium Species and Their Associated Mycotoxins. In: Moretti, A. and Susca, A., Eds., Mycotoxigenic Fungi. Methods in Molecular Biology, Vol. 1542, Humana Press, New York, NY, 51-106.
https://doi.org/10.1007/978-1-4939-6707-0_4

has been cited by the following article:

• TITLE: The Risk of Fusarium and Their Mycotoxins in the Food Chain

  AUTHORS: Elisaveta Sandulachi, Aliona Ghendov-Mosanu, Daniela Cojocari, Rodica Sturza

  KEYWORDS: Fusarium sp., Mycotoxins, Food Chain, Management Systems in Agriculture and Food Industry, Food Safety

  JOURNAL NAME: Advances in Microbiology, Vol.11 No.10, October 25, 2021

  ABSTRACT: Fusarium sp. and mycotoxins of these species pose a major risk to consumer health, agriculture and the food industry. This paper is a worldwide bibliographic study on impact of Fusarium and mycotoxins on the food chain. The factors influencing the development of fungi Fusarium sp., the formation of mycotoxins and their microbiological risk on the food chain must be considered as a whole. For cereals and oilseeds before and after harvest, fungal infections and mycotoxin contamination present serious problems worldwide. This paper is an overview of the factors that include the microbiological risk and impact of Fusarium in the food chain mentioned in national and international studies. The methods and results obtained in this direction internationally are mentioned, such as: infrared spectroscopy, Raman spectrometry and hyperspectral imaging. Also, in review are presented solutions to reduce this impact on the food chain.