Journal
FOOD CONTROL
Volume 32, Issue 1, Pages 205-215Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2012.11.023
Keywords
Food safety objective; Aflatoxin; Ochratoxin; Fumonisin; Deoxynivalenol
Categories
Ask authors/readers for more resources
The concept of Food Safety Objective (FSO) has mostly been applied to understanding the effects of handling and processing on levels of bacterial pathogens in foods, but it is also applicable to the formation and removal of mycotoxins. This paper provides a general overview of how the concept of FSO can be used to understand increases and decreases in mycotoxin levels in foods, on the basis that international regulatory limits are equivalent to an FSO. Detailed information is provided on the ecology of the formation of aflatoxins, fumonisins, ochratoxin A and deoxynivalenol in major commodities. Methods in use to reduce levels of these mycotoxins, to meet an FSO, are then detailed. Each of the major mycotoxin food combinations is visualised using a novel graphical method. (C) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available