title: [Mycotoxins in food: legislation and thresholds.].
abstract: Mycotoxins are chemical substances produced by fungal species belonging mostly to Aspergillus, Penicillium and Fusarium , and having a toxic effect on humans and farm animals. In recent years health authorities have dedicated much attention to food contamination by mycotoxins, especially with regards to aflatoxins, fumonisin, ocratoxin A, patulin, trichothecenes e zearalenone. The current European legislation CE n. 1881/2006 and n. 1126/2007 establish the maximum levels of mycotoxins allowed in human food. Despite the existence of such legislation, regulations regarding certain products are not very clear (i.e. milk products). More interest should be paid to these food products in terms of regulations and testing.
authors.affiliation: Dip. Scienze Biomediche ed Oncologia Umana - Sez. Igiene, Università degli Studi di Bari.
authors.forename: Christian
authors.initials: C
authors.lastname: Napoli
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Marcotrigiano
authors.forename: Cosimo N
authors.initials: CN
authors.lastname: Pagliarone
authors.forename: Maria Teresa
authors.initials: MT
authors.lastname: Montagna
mesh_terms: D000348:Aflatoxins; D000818:Animals; D001230:Aspergillus; D005506:Food Contamination; D005516:Food Microbiology; D037341:Fumonisins; D005670:Fusarium; D006801:Humans; D009183:Mycotoxins; D014255:Trichothecenes; D015025:Zearalenone
chemical_list: D000348:Aflatoxins; D037341:Fumonisins; D009183:Mycotoxins; D014255:Trichothecenes; D015025:Zearalenone