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

[11]

Leistner L., Pitt J.I., Miscellaneous Penicillium toxins, Mycotoxins in Human and Animal Health, (1977)

[12]

Leistner L., Eckardt C., Vorkommen toxinogener Penicillien bei Fleischerzeugnissen, Fleischwirtschaft., 59, pp. 1892-1896, (1979)

[13]

Leistner L., Eckardt C., Schimmelpilze und Mykotoxine in Fleisch und Fleischerzeugnissen, Mykotoxine in Lebensmitteln, (1981)

[14]

Leistner L., Toxinogenic penicillia occuring in feeds and foods: a review, Food Technol. Aust., 36, pp. 404-406, (1984)

[15]

Leistner L., Schimmelpilz-gereifte Lebensmittel, Fleischwirtschaft., 66, pp. 168-173, (1986)

[16]

Mintzlaff H.-J., Leistner L., Untersuchungen zur Selektion eines technologisch geeigneten und toxikologisch unbedenklichen Schimmelpilzstammes für die Rohwurst-Herstellung, Zbl. Vet. Med. B., 19, pp. 291-300, (1972)

[17]

Pestka J.J., Fungi and mycotoxins in meats, Advances in Meat Res, 2, pp. 271-309, (1986)

[18]

Pitt J.I., Leistner L., (1985)

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