Aflatoxins in Foods -Analytical methods and Reduction of Toxicity by Physicochemical Processes-
2004
Hwang, J.H. (Dongguk University, Seoul, Republic of Korea) | Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea) | Lee, K.G. (Dongguk University, Seoul, Republic of Korea), E-mail: [email protected]
The purpose of this paper is to review the occurrence, analytical methods and reduction methods of aflatoxins in foods. Aflatoxins are produced by the secondary metabolism of various fungal species and have the highest toxicity among mycotoxins. Due to their toxicity including carcinogenic activity, aflatoxins affect not only the health of humans and animals but also the economics of agriculture and food. As a food-importing country, because aflatoxins could contaminate raw commodities and foodstuffs, there should be inspection on the exposure and the regulation of risk assessment as a food safety measure.
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