“…In food analysis, the presence of AFB1 is often the highest in the AF mixture [19]. AFs are mainly detected in cereals (barley, corn, rice, wheat, oat) [33] and their derivatives (bread, flour, breakfast products, cornflakes and pasta) [4], in nuts (almonds, pecans, pistachios, walnuts, cashews, and Brazil nuts) and peanuts [73], in species and herbs [6,74], in edible vegetable oils [55], in wines [75], in sugarcane [76], in cottonseed [40], in dried fruits [77], and in animal food products such as milk [78], eggs [79], cured meat [80], and animal tissues [81]. Some detailed recent studies on AF occurrence in foods are presented in Table 4.…”