Kuru İncir, Üzüm ve Kırmızıbiberlerde Mikotoksin Varlığı

Levent Şen; Sebahattin Nas

Occurrence of Mycotoxins in Dried Figs, Raisins and Paprika

Year 2010, Volume: 8 Issue: 3, 24 - 32, 01.06.2010

Abstract

Mycotoxins are produced by fungi and may form in various agricultural commodities under pre- or post-harvest conditions. Although various kinds of mycotoxins can be produced by molds, only some of these metabolites, mainly aflatoxins, ochratoxins, patulin, fumonisins, zearalenone and trichothecenes, are most frequently encountered in foods. This review is focused on the occurrence potential of aflatoxin and ochratoxin A, their formation conditions and possible decomposition methods for dried figs, raisins and paprika

Keywords

Aflatoxin, Ochratoxin A, Dried figs, Raisins, Paprika

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