Journal
FOOD CONTROL
Volume 36, Issue 1, Pages 159-165Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2013.08.021
Keywords
Fungi; Mycotoxins; Toxicity
Categories
Ask authors/readers for more resources
Mycotoxins are secondary metabolites produced naturally by filamentous fungi, which are considered toxic substances when present in food for humans and feed for animals. They are frequently found in products such as nuts, corn, rice, and several other cereals, which can be contaminated in the field during harvest or during storage. Studies have demonstrated their toxigenic, nephrotoxic, hepatotoxic, carcinogenic, immunosuppressive and mutagenic characteristics, and most mycotoxins represent a considerable risk to human and animal health. This review describes the main mycotoxins that have been isolated and chemically characterized and which are currently the subject of studies due to their proven potential toxicity. (C) 2013 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