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 www.ift.org and click on “Research, Reports & Policy”)…