Handbook of Food Toxicology

Occurrence of Fungi and Mycotoxins in Some Commercial Baby Foods in North Africa

“…Due to high toxicity and carcinogenic properties of AFB 1 , its presence in dried food is a concern. Aflatoxins are resistant to thermal inactivation, pasteurisation, autoclaving and other varieties of food rocessing procedures [13,14]. So to produce high qualp ity milk, it is essential to keep raw materials from contamination.…”

“…Among these products, cereals and milk are very susceptible to mycotoxin contamination and are often used as ingredients in many infant food products [7][8][9][10]. Consumption of foods produced from these commodities may pose a potential risk to the health of the infants since the toxins are resistant to various food processes, including heat treatment [11][12][13][14].…”

Improvement of analytical methods in post‐market monitoring of food additives and testing of the improved methods (OC/EFSA/DCM/2012/04): Final report on analysis and summary of the food additives pilot survey results

“…Since their use is not foreseen in these matrices, the presence might be related to natural sources, as shown in Table 12. (Deshpande, 2005).…”

The Occurrence, Properties and Significance of Citrinin Mycotoxin

“…It has a melting point of 178.5°C. The toxin is practically insoluble in cold water or sparingly soluble in hot water but soluble in aqueous sodium hydroxide, sodium carbonate, or sodium acetate; in methanol, acetonitrile, ethanol, and most other polar organic solvents [2,20,24].…”