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Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control
Mycotoxins are toxic compounds, produced by the secondary metabolism of toxigenic moulds in the Aspergillus, Alternaria, Claviceps, Fusarium, Penicillium and Stachybotrys genera occurring in food and feed commodities both pre- and post-harvest. Adverse human health effects from the consumption of my...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Molecular Diversity Preservation International
2010
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153222/ https://www.ncbi.nlm.nih.gov/pubmed/22069600 http://dx.doi.org/10.3390/toxins2040572 |