Progress in mycotoxins contamination and detection in fruits and vegetables and their processed products

被引：0

作者：

Xue, Huali ^{[1
,2
]}

Bi, Yang ^{[2
]}

Zong, Yuanyuan ^{[2
]}

Pu, Lumei ^{[1
]}

Wang, Yi ^{[2
]}

Li, Yongcai ^{[2
]}

机构：

[1] College of Science, Gansu Agricultural University, Lanzhou,730070, China

[2] College of Food Science and Engineering, Gansu Agricultural University, Lanzhou,730070, China

来源：

Shipin Kexue/Food Science | 2016年 / 37卷 / 23期

关键词：

Fruits; -; Losses; Vegetables;

D O I：

10.7506/spkx1002-6630-201623047

中图分类号：

学科分类号：

摘要：

Fruits and vegetables are highly vulnerable to invasion by various pathogens and thus perishable during growth, storage, transportation and processing, which not only causes huge economic losses, but also leads to the accumulation of plenty of mycotoxins during the decay of fruits and vegetables. Mycotoxins have brought great threat to animals and humans through the transmission of food chains. The common mycotoxins, the conditions for their production, and their toxic effects, analytical methods and maximum allowable limit as well as the infection pathways of the pathogenic fungi that produce the mycotoxins are systematically reviewed in this article, which is expected to provide some references for further studying control strategies of mycotoxins. © 2016, China Food Publishing Company. All right reserved.

引用

页码：285 / 290