Mycotoxins in foods.

Sreenivasa Murthy, V. (1975) Mycotoxins in foods. Proceedings of the Nutrition Society of India, 19. 1-6, 11 ref..

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Abstract

Causes of the high aflatoxin levels in food, in particular in groundnuts and groundnut oil, are dicussed. A survey of 22 market samples of unrefined groundnut oil showed aflatoxin levels ranging from 0 to 2.6 p.p.m. With the increase in export of handpicked seeds, the quantity of infected seeds getting crushed for edible oil seems to have increased considerably in recent yr. [See FSTA (1980) 12 1C10.]

Item Type:	Article
Uncontrolled Keywords:	AFLATOXINS-; foods, aflatoxins in; GROUNDNUTS-; aflatoxins in groundnuts; GROUNDNUT-OILS; aflatoxins in groundnuts oils
Subjects:	600 Technology > 08 Food technology > 09 Food Microbiology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Feb 2015 12:14
Last Modified:	10 Feb 2015 12:14
URI:	http://ir.cftri.res.in/id/eprint/6935

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