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Mycotoxins are toxins produced by various species of microscopic fungi such as moulds (Aspergillus sp, Fusarium sp, Stachybotrys sp. and Penicillium sp. etc.). They have a low molecular weight (< 1,000 daltons), are usually thermostable in non-aqueous environments and do not degrade easily, so can remain in food even after the removal of mould.

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