The Influence of Food Processing Practices on the Content of Mycotoxins in Food Products

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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.otherLvova, L. S.
dc.date.accessioned2019-04-28T19:11:34Z
dc.date.available2019-04-28T19:11:34Z
dc.date.issued1984
dc.descriptionContamination of vegetable raw materials such as oil hearing crops, corn, rice, teat, and barley with mycotoxins, i.e. toxic and carcinogenic metabolites of microscopic fungi was reported from many countries. According to national legislations the content aflatoxins B must not exceed 2.5-20 ug/kg. Most countries, however, have not yet arranged a total supervision of contamination of grain and oil-bearing crops with aflatoxins and other mycotoxins. More often than not there is only a selective supervision of grain batches which have external signs of the development of microscopic fungi, or which have been stored in unfavorable conditions.en
dc.formatText
dc.identifier.urihttps://wedocs.unep.org/handle/20.500.11822/28132
dc.languageEnglish
dc.page.number29 p.
dc.publisherCentre of International Projects, GKNT
dc.relation.ispartofInternational Training Course: Training Activities on Food Contamination Control And Monitoring With Special Reference To Mycotoxins
dc.rights.accessLevelPublic
dc.subjecttoxic substance
dc.subjecttoxicology
dc.subjectfood contamination
dc.subjectfood production
dc.subjectcarcinogen
dc.subjectfungi
dc.subjectgrain
dc.subjecthealth
dc.titleThe Influence of Food Processing Practices on the Content of Mycotoxins in Food Productsen
dc.typeCommunication or other resource

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