Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams

The objectives of the present work were to survey, for the first time, the contamination of Portuguese fresh and dry-cured meat products with ochratoxin A (OTA) and aflatoxin B1 (AFB1), and to determine the fungi potentially responsible for this contamination. A total of 128 samples including pork f...

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Detalhes bibliográficos
Autor principal: Rodrigues, Paula (author)
Outros Autores: Silva, Diana (author), Costa, Pedro (author), Abrunhosa, Luís (author), Venâncio, Armando (author), Teixeira, Alfredo (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Aflatoxins
Aspergillus
Food safety
Meat products
Ochratoxin A
Penicillium
Texto completo:http://hdl.handle.net/10198/18758
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18758

Texto Completo

http://hdl.handle.net/10198/18758

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