Abstract
Mycotoxins are the secondary metabolites produced by filamentous fungi. The mycotoxins regularly found in fruits are aflatoxins, ochratoxin A, patulin, and Alternaria toxins. The presence of these toxins in fruits and their processed products induces severe toxicity at low levels and they are not only hazardous to human health, but also result in economic losses to fruit juice and other food processing establishments. Inconsistencies in reports and lack of survey data on the prevalence and level of mycotoxins in fruit products makes the risk assessment of mycotoxins in fruit products challenging. This chapter aims to provide an overview of the mycotoxins commonly present in fruits and fruit juices, methods for their analysis, and strategies for their control.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
