Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nivalenol, deoxynivalenol, zearalenone, ochratoxin, and alterna...

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Detalles Bibliográficos
Autores principales: Sivamaruthi, Bhagavathi Sundaram, Kesika, Periyanaina, Chaiyasut, Chaiyavat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356804/
https://www.ncbi.nlm.nih.gov/pubmed/30586849
http://dx.doi.org/10.3390/toxins11010004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356804/
https://www.ncbi.nlm.nih.gov/pubmed/30586849
http://dx.doi.org/10.3390/toxins11010004

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