Mycotoxins in Food: Determination, Control and Health Risk Assessment

Dear Colleagues,

Mycotoxins are common contaminants of various foodstuffs of both plant and animal origin. The determination of mycotoxins is the first step in assessing dietary exposure. Health Risk Assessment for mycotoxins represents a significant approach to public health protection because mycotoxins are both acute and chronically toxic. Indeed, chronic exposure to low mycotoxin doses could be even more hazardous than acute exposure to a high dose. To reduce the risks associated with mycotoxins and minimize their overall impact on public health, continuous monitoring of their presence in foods, e.g., “Total Diet Study”, is necessary, in conjunction with strict respect of the legislation in the EU and the world. The control of mycotoxins in foods represents a mandatory regulatory activity of enforcement by national or local authorities to provide consumer protection and ensure that all foods during production, handling, storage processing, and distribution are safe, wholesome and fit for human consumption.

Dr. Vladimir Ostry
Dr. Frantisek Malir
Guest Editors

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• mycotoxins
• food
• determination
• health risk assessment
• total diet study