Mycotoxins biological controls

Competition between fungi and potential for biological control on mycotoxin-producing fungi... 

Bianchini, A., Bullerman, L. B. (2010). Biological control of molds and mycotoxins in foods. In M. Appell, et al. (Ed.), Mycotoxin prevention and control in agriculture. (ACS Symposium Series American Chemical Society, Washington, DC, 2010. 

The analysis of food contaminants, in particular any toxic or biologically active residue, is important for public health or quality control reasons.19 Examples are mycotoxins (aflatoxins) and pesticide and drug residues. Sample preparation is typically elaborate and might involve deproteinization, solvent extraction, and clean-up via solid-phase extraction (SPE).The use of highly sensitive and specific LC/MS/MS is increasing and has simplified some of the sample preparation procedures. 

TOXIN. A poisonous substance that occurs naturally in animals, bacteria, or plants. Examples include botulinum toxin, ricin, and tbe tri-chothecene mycotoxins. Some toxins can be produced artificially through chemical synthesis. The military relevance of toxins was recognized during World War I, when the U. S. Army Chemical Warfare Service (CWS) conducted research and production of selected toxins at the Catholic University of America. Weapons having toxins as their primary payload are controlled as both chemical weapons (CW) (under the Chemical Weapons Convention [CWC]) and biological weapons (BW) (under the Biological and Toxin Weapons Convention [BTWC]). Toxins have also seen use as assassination weapons. See also JUGLONE SAXITOXIN. 

---