Modern Methods for Aflatoxin M, Detection in Milk and Dairy Products

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dc.contributor.authorFood and Agriculture Organization of the United Nations
dc.contributor.authorCenter of International Projects
dc.contributor.authorUnited Nations Environment Programme
dc.contributor.organizationEconomy Division
dc.contributor.otherEgmond, H. P. van
dc.date.accessioned2019-04-19T20:16:01Z
dc.date.available2019-04-19T20:16:01Z
dc.date.issued1985
dc.descriptionIn the science of mycotoxins, three main disciplines play a role of major importance: mycology, toxicology and chemistry. Although the title of this lecture identifies (analytical) chemistry as the discipline to which attention will be focused, it is appropriate to start this introduction with some background on the contamination of dairy products with mycotoxin, in casu aflatoxin M1 and on the reasons why so much attention on this subject is being paid. Mycotoxins may contaminate dairy products by moulds growing on them or by the carry-over of mycotoxins occurring in animal feedstuffs ingested by dairy cattle. An example of the first mentioned possibility is the formation of sterigmatocyatin, a carcinogenic mycotoxin on hard cheese.
dc.formatText
dc.identifier.urihttps://wedocs.unep.org/handle/20.500.11822/28021
dc.languageEnglish
dc.page.number35 p.
dc.rights.accessLevelPublic
dc.subjecttoxicology
dc.subjectdairy product
dc.subjectmilk
dc.subjecttoxic substance
dc.subjectfood contamination
dc.subjectFood Waste
dc.subjectHealth
dc.subject.sdgSDG 3 - Good Health and Well-Being
dc.subject.themechemistry
dc.subject.themechemical pollution
dc.titleModern Methods for Aflatoxin M, Detection in Milk and Dairy Productsen
dc.typeCommunication or other resource

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