A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products |
| |
Authors: | SC Duarte A PenaCM Lino |
| |
Affiliation: | Group of Health Surveillance, Center of Pharmaceutical Studies, University of Coimbra, Pólo III, 3000-548, Coimbra, Portugal |
| |
Abstract: | Ochratoxin A (OTA) continues to grab global attention and concern for the hazard and impact that embody for both human and animals, based on its toxicity and occurrence. Despite OTA has been described in a myriad of foodstuffs, cereal and its derivatives remain the major contributors to OTA exposure. For that reason, a critical review on OTA occurrence reported by recent studies worldwide focusing on unprocessed and processed cereal foodstuffs is made in this work. Special attention is drawn to the major cereal derived products, namely flour, bread, breakfast cereals, baby/infant foods and the inherently involved technological food processing methods and its influence on the redistribution and chemical modification of OTA. |
| |
Keywords: | Ochratoxin A Aspergillus Penicillium Cereal Harvest Storage Processing |
本文献已被 ScienceDirect 等数据库收录! |
|