Mycotoxins Except Fusarium Toxins in Foods

Molds in foods present an acute hazard to the consumer as they may produce mycotoxins. This review gives an overview of fungal genera that infect foods except the genus Fusarium and describes the most important mycotoxins along with their mode of toxic action. Additionally, outbreaks of mycotoxicoses are summarized, and the regulation in the European Union, in the United States, and in the other developed regions of the world to manage the risk of intoxication is presented. A further focus of the review is a summary of current analytical methods to quantify mycotoxins in foods. Fusarium and the toxins produced by this genus are covered in the next chapter.