| Issue |
E3S Web of Conf.
Volume 215, 2020
International Scientific Conference on Biotechnology and Food Technology (BFT-2020)
|
|
|---|---|---|
| Article Number | 01004 | |
| Number of page(s) | 11 | |
| Section | Modern Biotechnology in Food Safety and Quality | |
| DOI | https://doi.org/10.1051/e3sconf/202021501004 | |
| 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: bsarkanj@unin.hr
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
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