Do you want to know more about mycotoxins, their toxicological profiles, the fungi producing these toxic metabolites, the food they affect, the regulations and standards governing them, the techniques of detoxification and decontamination of food, and the contamination rate of the Lebanese food basket?

To this end, we are proud to publish the first database on the contamination by mycotoxins in the Lebanese food basket. This report provides a detailed description of the current situation in Lebanon, based on all scientific studies covering the contamination rate of food by mycotoxins at national level.

This work is the result of a scientific collaboration between Associate Professor André EL KHOURY, Head of the Master in Food Chemistry and Director of the Laboratory of Mycotoxicology and Food Safety (LMSA) at the Faculty of Science (FS) of Saint-Joseph University of Beirut (USJ), Dr. Rouaa DAOU, researcher at LMSA (FS-USJ), Professor Ali ATOUI, teacher-researcher at the Faculty of Science (section 5) at the Lebanese University and Professor Maha HOTEIT, Head of the Nutritional Monitoring Center at the National Center for the Quality of Drugs, Food, Water and Chemicals at the Lebanese University and Head of the Master in Clinical Nutrition and Public Health at the Faculty of Public Health (section 1) at the Lebanese University.

To access the report: https://osf.io/7yjdg/

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Read more : La contamination des denrées alimentaires au Liban par les mycotoxines