Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the

Aflatoxin: Scientific Background, Control, and Implications discusses general problems posed by mycotoxin contamination in foods and feeds. This book is divided

This publication represents the views and expert opinions of an IARC Working Group which met in Lyon, 12-19 February 2002.

This book is broadly divided into five sections and 17 chapters, highlighting recent advances in aflatoxin research from epidemiology to molecular genomics and

This book consists of 11 chapters, divided into four parts. The chapters are written by experts in the field of aflatoxins. Select topics are presented here to