Mycotoxins and Food Safety Mycotoxigenic Fungi and Their Control in Foodstuffs
| Accession number;07A0032645 |
| Title;Mycotoxins and Food Safety Mycotoxigenic Fungi and Their Control in Foodstuffs |
| Author;TAKATORI KOSUKE(Iyakuhinshokuhin'eiseiken) |
Journal Title;Foods & Food Ingred J Jpn
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Journal Code:S0046A
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ISSN:0919-9772
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VOL.211;NO.12;PAGE.1010-1017(2006)
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| Figure&Table&Reference;FIG.3, TBL.1, REF.10 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;There are various fungi in foods or food environments, including examples with harmful action in humans which can present as health hazards. Fungal second metabolites, like mycotoxins produced from food borne fungi are serious problems from the viewpoint of food safety. Some species of strains in Aspergillus, Penicillium and Fusarium are sources of strong mycotoxins such as aflatoxins, ochratoxins, patulin, deoxynivalenol, and fumonisins. It is therefore very important that mycotoxigenic fungi are monitores, with efforts to understand biological and ecological interpretations for fungal control in foods and food environments. It this paper a mycological and ecological review of mycotoxigenic fungi existing in foods or food environments is provided. (author abst.) |
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