A mycotoxin is a toxin produced by a fungus under special conditions of moisture and temperature. These fungi are aerobic and microscopic. They may colonize on many kinds of food, from the field to the table. Mycotoxins represent not only a spoilage issue for food, but in high doses they can be a serious health threat for humans. An indispensable reference, Mycotoxins in Foodstuffs provides an overview of the main mycotoxins in food. It lists the degree of contamination, concentration of the toxins, and the country of origin and/or detection for each case of contamination presented in the book. Moreover, the book discusses whether a foodstuff is predisposed for mycotoxin contamination. It is written for professionals in the food industry, agriculture, control agencies, food processing, food chemistry, microbiology, and mycology.