Neil Mermelstein

Neil H. Mermelstein

Although thousands of mycotoxins—toxins produced by molds—exist, only a few present significant food safety challenges. Among the most prevalent mycotoxins are aflatoxin, patulin, ochratoxin, zearalenone, fumonisins, and trichothecenes, including deoxynivalenol (DON) 3-acetyl DON, T-2 toxin, and nivalenol. These are discussed thoroughly in the Institute of Food Technologists’ Scientific Status Summary, “Food Mycotoxins: An Update” (visit and click on “Research, Reports & Policy”)…

Handheld lateral flow reader from Neogen interprets and stores results from any of the company’s AflatoxinReveal tests.

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About the Author

IFT Fellow
Editor Emeritus of Food Technology
[email protected]
Neil Mermelstein