Detoxification Approaches of Mycotoxins in Milk and Dairy Product

A special issue of Dairy (ISSN 2624-862X). This special issue belongs to the section "Dairy Microbiota".

Deadline for manuscript submissions: 31 August 2024 | Viewed by 202

Special Issue Editor

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Guest Editor
Department of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Interests: mycotoxins; dairy products; prevention/removal/degradation of different mycotoxins in food commodities; ruminant nutrition; feed additives
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Special Issue Information

Dear Colleagues,

Mycotoxins are toxic compounds produced as secondary metabolites by certain groups of fungi during their development, which can cause various toxic effects in animals and humans. The main classes of mycotoxins are aflatoxin (AF), ochratoxin A (OTA), fumonisin (FB), deoxynivalenol (DON) and zearalenone (ZEN). When cows consume these toxins, in addition to the toxic effects of the toxins, their metabolites or unmetabolized compounds can also pass into the milk. In particular, dairy cows can release mycotoxins and their metabolites into milk and dairy products, providing another route of human exposure to dietary mycotoxins. Therefore, this Special Issue addresses the new techniques that can be applied to the challenge of avoiding mycotoxin contamination in dairy products and welcomes studies that report data on mycotoxin determination methods in milk and dairy products; the use of additives for mycotoxin detoxification in foods; the occurrence of different mycotoxins in milk and dairy products; and innovative methods to reduce mycotoxin contamination in milk and dairy products and their potential contribution to risk reduction in human exposure. Critical reviews on the effects of mycotoxins in dairy products, on methods for the detoxification of mycotoxins in milk and dairy products, and on regulatory issues are also welcome.

Dr. Carlos Humberto Corassin
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Dairy is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • dairy products
  • milk quality
  • aflatoxins
  • Ochratoxin A
  • zearalenone
  • deoxynivalenol
  • zearalenone
  • occurrence
  • decontamination
  • dairy animals

Published Papers

This special issue is now open for submission.
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