Abstract
Mycotoxins as products of mold fungi metabolism may be formed in many agricultural products at various stages, starting from the plant growth phase through harvest up to their storage. Due to the broad spectrum of toxin activity and typically high resistance to temperature, the presence of mycotoxins in food and feeds is related to serious health hazards both for humans and animals. Mycotoxicoses – poisonings and diseases caused by fungal toxins – are a problem worldwide, and thus international organizations put particular emphasis on continuous quality monitoring of plant and animal origin food in terms of the presence of toxic fungal metabolites.
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