TOXICOLOGICAL EVALUATION OF MOLDS

被引：16

作者：

FINKGREMMELS, J

LEISTNER, L

机构：

[1] Institute for Microbiology, Toxicology and Histology, Federal Center for Meat Research, Kulmbach

来源：

FOOD BIOTECHNOLOGY | 1990年 / 4卷 / 01期

关键词：

18;

D O I：

10.1080/08905439009549772

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

If moulds are used in food production, toxigenic or pathogenic strains should be excluded. Therefore, a multi-stage concept was developed to determine whether or not applied strains produce wellknown or rarely described mycotoxins under laboratory conditions or in the finished product. © 1990, Taylor & Francis Group, LLC. All rights reserved.

引用

页码：579 / 584

页数：6

共 18 条

[1]

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[2]

Cole R.J., Cox R.H., Handbook of Toxic Fungal Metabolites, (1981)

[3]

Conning D.M., Lansdown A.B.G., Toxic Hazards in Foods. Croom Helm, (1983)

[4]

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[5]

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[6]

Fink-Gremmels J., El-Banna A.A., Leistner L., Developing mould starter cultures for meat products, Fleischwirtschaft., 68, 10, pp. 1292-1294, (1988)

[7]

Frank B., Mykotoxine aus Schimmelpilzen - Waffen ungebetener Tischgenossen von Mensch und Tier: Strukturen, Wirkungen, Biosynthese und Schutzmöglichkeiten, Angew. Chem., 96, pp. 462-474, (1984)

[8]

Hammes W.P., Gefahren durch den Einsatz von Mikroorganismen in der Lebensmittel-industrie, Alimenta, 3, pp. 55-59, (1988)

[9]

Harwig G.J., Scott A.M., Brine shrimp (Artemia salina L.) larvae as a screening system for fungal toxins, Appl. Microbiol., 21, pp. 1011-1016, (1971)

[10]

Hayes A.W., Mycotoxins: a review of biological effects and their role in human disease, Clinical Toxicol., 17, pp. 45-83, (1980)

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