Prevention of ochratoxin A contamination of food and ochratoxin A detoxification by microorganisms - a review
2010
Ciconova, P.,Univerzita Veterinarskeho Lekarstva a Farmacie, Kosice (Slovak Republic). Katedra Hygieny a Technologie Potravin | Laciakova, A.,Univerzita Veterinarskeho Lekarstva a Farmacie, Kosice (Slovak Republic). Katedra Hygieny a Technologie Potravin | Mate, D.,Univerzita Veterinarskeho Lekarstva a Farmacie, Kosice (Slovak Republic). Katedra Hygieny a Technologie Potravin
Ochratoxin A is a mycotoxin produced by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin is nephrotoxic, immunosupressive, teratogenic, and carcinogenic to animals and has been classified as a possible human carcinogen. Human exposure to ochratoxin A is worldwide. Ochratoxin A occurs in a variety of foods. The ideal method to minimize the health risk that this mycotoxin poses is to prevent food contamination. When the contamination occurs, the hazard associated with the mycotoxin presence in the food must be eliminated. Various microorganisms such as bacteria and microscopic fungi have been tested for their abilities to prevent ochratoxin A contamination or to detoxify foodstuffs. Biological control by microorganisms is studied widely. The objective of this article is to provide an overview of the recent development in the biological control of ochratoxin A contamination.
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