Aspergillus species and mycotoxins: occurrence and importance in major food commodities

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dc.contributor.authorTaniwaki, Marta Hiromi
dc.contributor.authorPitt, John I
dc.contributor.authorMagan, Naresh
dc.date.accessioned2018-06-26T14:13:11Z
dc.date.available2018-06-26T14:13:11Z
dc.date.issued2018-05-18
dc.description.abstractAspergillus species produce important mycotoxins, in particular aflatoxins, produced by A. flavus and related species, and ochratoxin A, produced by A. ochraceus and related species and also A. carbonarius and (less commonly) A. niger. In this review we briefly discuss the distribution of toxigenic Aspergillus species in nuts, coffee and cocoa beans, dried fruits, grapes, maize, rice and small grains. Future perspectives of distribution of Aspergillus species in foods are briefly discussed taking into account the impacts of climate change and the resilience of these mycotoxigenic species.en_UK
dc.identifier.citationMarta Hiromi Taniwaki, John I Pitt, Naresh Magan. Aspergillus species and mycotoxins: occurrence and importance in major food commodities. Current Opinion in Food Science, Volume 23, October 2018, Pages 38-43en_UK
dc.identifier.issn2214-7993
dc.identifier.urihttps://doi.org/10.1016/j.cofs.2018.05.008
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/13269
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleAspergillus species and mycotoxins: occurrence and importance in major food commoditiesen_UK
dc.typeArticleen_UK

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