Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 60, Issue -, Pages 218-237Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2013.07.047
Keywords
Mycotoxins; Food; Occurrence; Toxicology; Exposure
Categories
Funding
- Spanish government [AGL2010-22182-C04-04, AGL2011-24862]
- Catalonian Food Safety Agency of the 'Generalitat de Catalunya' Health Department
- European Union [MYCORED KBBE-2007-2-5-05]
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Mycotoxins are abiotic hazards produced by certain fungi that can grow on a variety of crops. Consequently, their prevalence in plant raw materials may be relatively high. The concentration of mycotoxins in finished products is usually lower than in raw materials. In this review, occurrence and toxicology of the main mycotoxins are summarised. Furthermore, methodological approaches for exposure assessment are described. Existing exposure assessments, both through contamination and consumption data and biomarkers of exposure, for the main mycotoxins are also discussed. (C) 2013 Elsevier Ltd. All rights reserved.
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