Toxigenic Penicillia Occurring in Feeds and Foods with Special Reference to Mould-Fermented Sausage and Cheese

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dc.contributor.authorUnited Nations Environment Programme
dc.contributor.authorFood and Agriculture Organization of the United Nations
dc.contributor.organizationEconomy Division
dc.contributor.otherLeistner, L.
dc.date.accessioned2019-04-28T19:25:38Z
dc.date.available2019-04-28T19:25:38Z
dc.date.issued1985
dc.descriptionPeniclilia frequently occur In feeds and foods. Many Isolates of this genus we toxigenlc and they Impair the health of domestic animals, produce residues In organs and meat due to carry over, form mycotoxins in mouldy meat products and may be hazardous for mould-fermented foods. Observations gathered In the West German Federal Centre for Meat Research are summarised.en
dc.formatText
dc.identifier.urihttps://wedocs.unep.org/handle/20.500.11822/28134
dc.languageEnglish
dc.page.number11 p.
dc.relation.ispartofInternational Training Course: Training Activities on Food Contamination Control and Monitoring With Special Reference To Mycotoxins
dc.rights.accessLevelPublic
dc.subjecttoxicology
dc.subjecttoxic substance
dc.subjectfood contamination
dc.subjectanimal health
dc.subjecthealth
dc.subjectchemical
dc.subjectcheese
dc.titleToxigenic Penicillia Occurring in Feeds and Foods with Special Reference to Mould-Fermented Sausage and Cheeseen
dc.typeCommunication or other resource

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