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TitleMycotoxins in food and mitigation of its effects
Author(s)Venâncio, Armando
Gonçalves, Ana
Sousa, A.
Guimarães, Ana Cristina Silva Esperança
Calado, Thalita
Abrunhosa, Luís
Issue date6-Jul-2017
CitationVenâncio, Armando; Gonçalves, Ana; Sousa, A.; Guimarães, Ana C.; Calado, Thalita; Abrunhosa, Luís, Mycotoxins in food and mitigation of its effects. Book of Abstracts of CEB Annual Meeting 2017. Braga, 6 July, 6, 2017. ISBN: 978-989-97478-8-3
Abstract(s)[Excerpt] Mycotoxins are toxic compounds mainly produced by fungi of the genera Aspergillus, Fusarium and Penicillium. These toxins are frequently detected in many food commodities including cereals, fruit and vegetables, even after processing [1]. Since the same fungus may produce more than one toxin and the same toxin may be produced by different fungi, mycotoxins often occur as a mixture. Their ubiquitous presence represents a challenge to the health of humans, animals and the environment. Hundreds of compounds are listed as possible mycotoxins; however, only a few occur at levels that may are really challenging. The main focus of AMG is to study and develop integrated and innovative methods, supported in fundamental and applied research, for the mitigation of the occurrence of mycotoxins in food and feed, promoting complex system understanding and knowledge gaps identification. [...]
DescriptionBook of Abstracts of CEB Annual Meeting 2017
Publisher version
AccessOpen access
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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