Abstract
Compared to adults, children and especially infants, have a markedly different physiology. Mainly due to metabolic rates and lower body weight, infants are recognized as a potentially vulnerable subgroup with respect to consumption of mycotoxins. In this review, analysis of the main mycotoxins occurring in food intended for children, such as aflatoxins, ochratoxin A, Fusarium toxins and Alternaria toxins, is presented. Aspects regarding general mechanisms of toxicity, tolerable daily intake and regulations are shown. Additionally, occurrence of mycotoxins in cereal-based baby foods during the last 15 years is are also discussed.
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