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Asian Journal of Plant Sciences
  Year: 2010 | Volume: 9 | Issue: 3 | Page No.: 126-133
DOI: 10.3923/ajps.2010.126.133
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An Overview of Plant-Derived Products on Control of Mycotoxigenic Fungi and Mycotoxins

K.R.N. Reddy, S.B. Nurdijati and B. Salleh

Mycotoxin producing fungi may contaminate agricultural products in the field, during storage, or during processing. Mycotoxin contamination in foods poses serious health hazard to animals and humans. For lowering mycotoxin contamination of foods, several strategies have been investigated that can be divided into natural, biological, chemical and physical methods. Great success has been achieved to reduce mycotoxigenic fungi and mycotoxins in foods using plant products (plant extracts and plant essential oils). In this review, the potential of these plant-derived products to reduce mycotoxin contamination of foods with particular emphasis on aflatoxins, ochratoxins and fumonisins is discussed.
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  •    Evaluation of Food Preservatives, Low Toxicity Chemicals, Liquid Fractions of Plant Extracts and their Combinations as Alternative Options for Controlling Citrus Post-harvest Green and Blue Moulds in vitro
  •    Mycotoxins and Non-fungicidal Control of Corn Grain Rotting Fungi
  •    Potential for Fumonisin Production by the Strains of Gibberella fujikuroi Species Complex Isolated from Maize Produced in Uganda
  •    Isolation of Mycotoxin-producing Fungi from Fishes Growing in Aquacultures
  •    Exploration of Ochratoxin A Contamination and its Management in Rice
How to cite this article:

K.R.N. Reddy, S.B. Nurdijati and B. Salleh, 2010. An Overview of Plant-Derived Products on Control of Mycotoxigenic Fungi and Mycotoxins. Asian Journal of Plant Sciences, 9: 126-133.

DOI: 10.3923/ajps.2010.126.133






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