This research provides an updated classification system for an important group of fungi that can contaminate food with dangerous toxins. The study discovered several new fungal species and mapped out which species produce which toxins. This knowledge is crucial for food safety and public health. Impacts on everyday life: – Better understanding of which fungi pose risks to food safety – Improved methods for identifying dangerous fungal contaminants in foods – More accurate testing of foods for potential toxin contamination – Enhanced ability to prevent fungal spoilage in food production – Better protection of public health through improved food safety measures