By Adina G. Faulkner
Read or Download Aflatoxins: Food Sources, Occurrence and Toxicological Effects PDF
Similar food science books
Booklet approximately conventional chinese language nutrition with emphasis on fermented meals
Retaining produce safe--from the farm to the fork As future health- and quality-conscious shoppers more and more search out clean fruit and greens, individuals within the meals offer chain--growers, shippers, processors, and retailers--must be ever more advantageous in safeguarding their items and holding shoppers.
Starter cultures have nice value within the meals because of their very important function within the manufacture, flavour, and texture improvement of fermented meals. as soon as as a rule utilized in the dairy undefined, these days starter cultures are utilized throughout a number of nutrients items, together with meat, sourdough, greens, wine and fish.
- Health effects of tea and its catechins
- The chemistry of beer : the science in the suds
- Wine Tasting: A Professional Handbook. Third Edition
- Sensory Analysis for Food and Beverage Quality Control: A Practical Guide (Woodhead Publishing Series in Food Science, Technology and Nutrition)
- The New Fresh Seafood Buyer’s Guide: A manual for distributors, restaurants and retailers
- Microencapsulation and microspheres for food applications
Additional info for Aflatoxins: Food Sources, Occurrence and Toxicological Effects
4% to 100%, respectively. As can be seen from the obtained results, gamma irradiation yielded a significant AFB1 reduction with both applied doses, especially with that of 10 kGy. e. the higher the level of maize contamination, the lower the rate of AFB1 reduction, irrespective of the radiation dose applied (Table 5). 2. The Reduction of AFB1 Using Essential Oils and Lactic Acid Bacteria A novel way of reducing the proliferation of microorganisms and/or the production of their toxins is the use of essential oils.
These authors showed that essential oils of the aforementioned plant species can reduce the concentration of the produced AFB1 by about 90%. Bio-Prevalence, Determination and Reduction of Aflatoxin B1 … 23 Table 6. Inhibitory effects (%) of essential oils on mould growth and AFB1 production Moulds/ AFB1 A. parasiticus 2999 AFB1 A. flavus 305 AFB1 A. niger 388 AFB1 Wild thyme 87 77 89 80 81 74 Inhibition (%) Cinnamon Lavender 100 61 100 70 100 72 100 68 100 68 100 65 Sage 47 62 53 58 58 51 Rosemary 25 48 27 43 42 43 The results presented in this section suggest that wild thyme, cinnamon and lavender essential oils could be efficiently used against fungi growth and AFB1 production in food and feed during the storage period.
Official Journal of the European Union, L 364/5. Commission Regulation (EC) No 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. Official Journal of the European Union, L 70/12. Commission Regulation (EU) No 165/2010 of 26 February 2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards aflatoxins. Official Journal of the European Union, L 50/8.