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Approaches to the Risk Analysis of Mycotoxins in the Food Supply

By Kuiper-Goodman, T.

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Book Id: WPLBN0000161478
Format Type: PDF eBook
File Size: 0.1 MB
Reproduction Date: Available via World Wide Web.
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Title: Approaches to the Risk Analysis of Mycotoxins in the Food Supply  
Author: Kuiper-Goodman, T.
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations; Digitizer: Fao


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Goodman, T. K. (n.d.). Approaches to the Risk Analysis of Mycotoxins in the Food Supply. Retrieved from

Nutrition Reference Publication

Electronic reproduction.

Excerpt: A number of cereal and other crops are susceptible to fungal attack, either in the field or during storage. The fungi involved may produce mycotoxins as secondary metabolites. The level of mycotoxins in foods can fluctuate widely and vary significantly from year to year. These fluctuations depend on many factors, including adverse conditions that favour fungal invasion and growth either in the field or during storage. Mycotoxins are a diverse group of chemical substances. When present at high enough levels in the diet, many have caused acute and/or chronic adverse health effects in animals and humans. Mycotoxins can affect many target organs and systems, notably the liver, the kidney and the nervous, endocrine and immune systems. There is much concern about chronic effects brought about by low levels of exposure, and several mycotoxins have been classified by the International Agency for Research in Cancer (IARC) as human carcinogens or potential human carcinogens (IARC, 1993).


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