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Aflatoxins in Food: A Recent Perspective

Aflatoxins in Food: A Recent Perspective

Hardcover

Medical ReferenceTechnology & EngineeringChemistry

ISBN10: 3030857611
ISBN13: 9783030857615
Publisher: Springer
Published: Jan 14 2022
Pages: 302
Weight: 1.39
Height: 0.75 Width: 6.14 Depth: 9.21
Language: English

Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on a larger scale. Aflatoxins are produced by certain species of fungi the most prominent among which are Aspergillus flavus, A. parasiticus and A. nominous. Food commodities of African and South Asian countries are especially reported to have aflatoxins well beyond the allowable limits but due to the global trade of food commodities developed countries are also prone towards the perils of aflatoxins. Moreover, climate changes may have a substantial impact on the distribution and global prevalence of aflatoxins in the near future.

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