Aflatoxins in food and feed: Occurrence, legislation and mitigation strategies

• Type: Chapter or Part of a Book
• Date: 2019

Authors

Sobral, MMC (Author) Other; Cunha, SC (Author) Other; Faria, MA (Author) Other; Ferreira, Isabel (Author) FFUP

Book

Title: Aflatoxins: Biochemistry, Toxicology, Public Health, Policies and Modern Methods of Analysis

Pages: 287-316

ISBN: 9781536167863; 9781536167856

Indexing

Scopus - 0 Citations

Other information

Authenticus ID: P-00S-JGF

Abstract (EN): Aflatoxins are secondary metabolites produced mainly by Aspegillus parasiticus and Aspergillus flavus. These fungi are widely spread in nature and severely infest crops worldwide, contributing to aflatoxin contamination in several foodstuffs. In Europe, aflatoxins are among the top hazard in RASFF notifications, underlining their prevalence and consequent health risks to humans. Avoiding the contamination of Aspergillus spp. in food and feed is nearly impossible, that is why the monitorization of aflatoxin presence in all handling stages of food products is imperative before reaching the consumer. In this sense, several strategies have been developed to mitigate the presence of aflatoxins, comprising biological, physical and chemical methods, to keep their content in food and feed below the maximum allowable levels.

Language: English

Type (Professor's evaluation): Scientific