ABSTRACT
Mycotoxins include over 250 detected toxic compounds, produced in favorable conditions as secondary metabolites by at least 200 dierent micro-or mold fungi (molds). Since every human may have a long-term contact with them, mycotoxins are one of the most important groups of food toxicants. e adverse eects of many of the toxic fungi are still to be studied. e most signi cant and, hence, most studied mycotoxins of dierent chemical classes, originating from the species of the genera Aspergillus, Fusarium, Penicillium, Byssochlamis, and Claviceps, are briey characterized in Table 10.1.
