MYCOTOXINS IN FRUITS AND VEGETABLES
R Enikova, M Stoynovska, Мilena Karcheva
Abstract
A review of the specific conditions of the production of mycotoxins in fruits and vegetables has been carried out. Facts about the biological action and the characteristics of the toxic lesions of different mycotoxins on the human body and related pathologies have been presented. Information on the most important genera of microscopic fungi, producers of patulin, aflatoxins, ochratoxin A, citrinin and alternariol (Penicillium, Alternaria, Aspergillus, Geotrichum, Rhizopus, Fusarium, Botrytis and others) is provided.
Topics & Concepts
PatulinCitrininMycotoxinOchratoxin AAlternariaBotrytisPenicilliumBiologyEuropean unionFusariumAflatoxinOchratoxinsGeotrichumFood scienceBiotechnologyBotanyBotrytis cinereaBusinessEconomic policyMycotoxins in Agriculture and Food