mycotoxins

A Dictionary of Food and Nutrition | 2005 | 416 words | Copyright

mycotoxins Toxins produced by fungi (moulds), especially Aspergillus flavus under tropical conditions and Penicillium and Fusarium species under temperature conditions. The problem is caused by storage of food under damp conditions which favour the growth of moulds. They include aflatoxin (on nuts and cereals), ochratoxin (on meat products and pulses), patulin (on fruit products), zearalenone, and stigmatocystin.

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DAVID A. BENDER. "mycotoxins." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "mycotoxins." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-mycotoxins.html

DAVID A. BENDER. "mycotoxins." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-mycotoxins.html

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