Regulations relating to mycotoxins in food
National Institute for Public Health and the Environment · National Institute of Public Health
Abstract
Regulations relating to mycotoxins have been established in many countries to protect the consumer from the harmful effects of these compounds. Different factors play a role in the decision-making process of setting limits for mycotoxins. These include scientific factors, for example the availability of toxicological data and occurrence data, detailed knowledge about possibilities for sampling and analysis, and socio-economic issues. By the end of 2003, approximately 100 countries (covering approximately 85% of the world's inhabitants) had specific regulations or detailed guidelines for mycotoxins in food. The regulations were related to aflatoxins (B(1), B(2), G(1) and G(2)), aflatoxin M(1), trichothecenes…
Citation impact
- FWCI
- 35.48
- Percentile
- 100%
- References
- 17
Authors
3Topics & keywords
- Mycotoxin
- Food safety
- Environmental chemistry
- Patulin
- Biochemical engineering
- Environmental science
- Business
- Biotechnology