Reducing the Risk of Mycotoxins

In developed countries, food safety policies tend to focus on foodborne pathogens of bacterial or viral origin and the [imagined] risk to humans caused by processed food or genetically engineered crops. However, another threat to food safety affects 25% of the world’s food crops, and food processing and genetic engineering may be effective ways to control it: mycotoxins. Felicia Wu, a professor in the department of food science and human nutrition at Michigan State University, describes t…