E3S Web of Conf.
Volume 215, 2020International Scientific Conference on Biotechnology and Food Technology (BFT-2020)
|Number of page(s)||11|
|Section||Modern Biotechnology in Food Safety and Quality|
|Published online||02 December 2020|
Mycotoxins in food – how to prevent and what to do when things go bad
1 University North, Department of Food Technology, Trg dr. Žarka Dolinara 1, 48000, Koprivnica, Croatia
2 St. Petersburg State Institute of Technology (Technical University), Moskovsky prospect, 26, St. Petersburg, 190013, Russia
* Corresponding author: firstname.lastname@example.org
Mycotoxins are secondary metabolites of microscopic moulds with pronounced toxic properties. Moulds infect products of plant and animal origin at any stage of their receipt, transportation and storage, in industrial and home conditions. Mycotoxins are more commonly found in plant foods. Their biosynthesis by fungi occurs during the ripening and harvesting period under unfavourable meteorological conditions and improper grain storage. Untimely harvesting or insufficient drying of the crop before storage, storage and transportation of products with insufficient protection against moisture leads to the multiplication of microorganisms and the formation of toxic substances in food products.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.