Ways of Reducing Food and Feed Contamination with Mycotoxins

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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.accessioned2019-04-28T19:43:05Z
dc.date.available2019-04-28T19:43:05Z
dc.date.issued1984
dc.descriptionVegetable products are usually contaminated with mycotoxins occurs, during the vegetation period when the toxins begin to grow on plants, during products storage and, occasionally during the processing of grain and oil-bearing crops. A set of techniques is used in each of these stages to preclude or limit the formation of microorganisms and, hence, to reduce the danger of mycotoxins accumulation. Special preventive measures have been developed and adopted in the past few years. These include the treatment of humid grain with ammonia or low molecular fatty acids. Besides, there is a possibility of natural decomposition of some mycotoxins during storage.en
dc.formatText
dc.identifier.urihttps://wedocs.unep.org/handle/20.500.11822/28137
dc.languageEnglish
dc.page.number34 p.
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.subjectvegetable
dc.subjectfood contamination
dc.subjectammonia
dc.subjectchemical
dc.subjectcultivation system
dc.subjectfungi
dc.titleWays of Reducing Food and Feed Contamination with Mycotoxinsen
dc.typeCommunication or other resource

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