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T1 The Influence of Food Processing Practices on the Content of Mycotoxins in Food Products
A1 United Nations Environment Programme, 
A1 Food and Agriculture Organization of the United Nations, 
A2 Lvova, L. S.
K1 toxic substance
K1 toxicology
K1 food contamination
K1 food production
K1 carcinogen
K1 fungi
K1 grain
K1 health
PB Centre of International Projects, GKNT
YR 1984
FD 1984
LK https://wedocs.unep.org/handle/20.500.11822/28132
UL https://wedocs.unep.org/handle/20.500.11822/28132
NO Contamination 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.
DS UN Environment Document Repository
RD Sep 23, 2026