Aflatoxins and food pathogens: impact of biologically active aflatoxins and their control strategies.

Globally disease outbreaks as a result of the consumption of contaminated food and feedstuffs are a regular primary problem. The foremost elements contributing to contamination are microorganisms, particularly fungi, which produce low-molecular weight secondary metabolites, with demonstrated toxic properties that are referred to as mycotoxins. Aflatoxins contaminate agricultural commodities and may cause sickness or fatality in humans and animals.

Anti-inflammatory and antinociceptive effect of Pachygone ovata leaves.

Context: Pachygone ovata (Poir.) Miers ex Hook. F.