Preventive measures for microflora and mycotoxin production in foodstuffs.
The conservation of foodstuffs by chemical or physical methods is now practiced on a wide scale. Certain procedures (drying, use of pesticides) are well proved and are used on an industrial scale, although in certain situations they are not without risk to human health. New techniques (controlled atmospheres, irradiation, fumigation) are in use and will undoubtedly see further development for conservation of seeds and cereals in both industrialized and non-industrialized countries. In the latter case, the use of cost-effective fumigants may be of particular value. Preventive measures for the control of molds in foodstuffs are discussed in this report.
Laboratoire de Toxicologie des Aliments et des Boissons, INSERM U-87, Université Paul Sabatier, Toulouse, France.
J
J
Leitao
G
G
de Saint Blanquat
J R
JR
Bailly
R
R
Derache
D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005519:Food Preservation; D009183:Mycotoxins / Q000032:analysis*
D009183:Mycotoxins