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Cornell University

Tata-Cornell Institute for Agriculture and Nutrition

Tag: aflatoxins

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Managing Mycotoxins: Reducing the Nutritional and Socioeconomic Burdens of Unsafe Food

This piece from the TCI 2019-20 Annual Report explores TCI scholar Anthony Wenndt’s research on managing and mitigating fungal toxins in grain stores. Download the full annual report to read more. Exposure to fungal toxins, or mycotoxins, in the diet…

New TCI Study Identifies Household Risk Factors for Mycotoxins

A new study co-authored by researchers at the Tata-Cornell Institute for Agriculture and Nutrition (TCI) identifies household risk factors for exposure to mycotoxins—harmful chemicals produced by fungi—that can be targeted in food safety interventions. The study focuses on aflatoxin, a…