Detoxification Approaches of Mycotoxins in Milk and Dairy Product

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

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