Climate Change: An Inevitable Factor in Reshaping the Contamination Level of Fungi and Mycotoxins
Year: 2025
Type: article
Language: en
Topic: Mycotoxins in Agriculture and Food
Authors and affiliations:
raw_author_name: Honglin Yan
raw_affiliation_strings: Institute of Future Food Technology JITRI  Yixing Jiangsu China
Key Laboratory of Screening Prevention, and Control of Food Safety Risks, State Administration for Market Regulation  Wuxi Jiangsu China
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control Jiangnan University  Wuxi Jiangsu China
Institute of Future Food Technology, JITRI, Yixing, Jiangsu, China
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Wuxi, Jiangsu, China
raw_author_name: Jiadi Sun
raw_affiliation_strings: Institute of Future Food Technology JITRI  Yixing Jiangsu China
Key Laboratory of Screening Prevention, and Control of Food Safety Risks, State Administration for Market Regulation  Wuxi Jiangsu China
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control Jiangnan University  Wuxi Jiangsu China
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
Institute of Future Food Technology, JITRI, Yixing, Jiangsu, China
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Wuxi, Jiangsu, China
raw_author_name: Xuran Fu
raw_affiliation_strings: Institute of Future Food Technology JITRI  Yixing Jiangsu China
Key Laboratory of Screening Prevention, and Control of Food Safety Risks, State Administration for Market Regulation  Wuxi Jiangsu China
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control Jiangnan University  Wuxi Jiangsu China
Institute of Future Food Technology, JITRI, Yixing, Jiangsu, China
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Wuxi, Jiangsu, China
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
raw_author_name: Jin Ye
raw_affiliation_strings: Academy of National Food and Strategic Reserves Administration NFSRA Key Laboratory of Grain and Oil Quality and Safety  Beijing China
Academy of National Food and Strategic Reserves Administration, NFSRA Key Laboratory of Grain and Oil Quality and Safety, Beijing, China
raw_author_name: Wei Wang
raw_affiliation_strings: China National Center for Food Safety Risk Assessment  Beijing China
China National Center for Food Safety Risk Assessment, Beijing, China
raw_author_name: Jijuan Cao
raw_affiliation_strings: Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences Dalian Minzu University  Dalian China
Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian, China
raw_author_name: Jian Ji
raw_affiliation_strings: Institute of Future Food Technology JITRI  Yixing Jiangsu China
Key Laboratory of Screening Prevention, and Control of Food Safety Risks, State Administration for Market Regulation  Wuxi Jiangsu China
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control Jiangnan University  Wuxi Jiangsu China
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
Institute of Future Food Technology, JITRI, Yixing, Jiangsu, China
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Wuxi, Jiangsu, China
raw_author_name: Xiulan Sun
raw_affiliation_strings: Institute of Future Food Technology JITRI  Yixing Jiangsu China
Key Laboratory of Screening Prevention, and Control of Food Safety Risks, State Administration for Market Regulation  Wuxi Jiangsu China
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control Jiangnan University  Wuxi Jiangsu China
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
Institute of Future Food Technology, JITRI, Yixing, Jiangsu, China
Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Wuxi, Jiangsu, China