1. Abarca ML, Accensi F, Bragulat MR, Castellá G, Cabañes FJ (2003) Aspergillus carbonarius as the main source of ochratoxin A contamination in dried vine fruits from the Spanish market. J Food Protect, 66: 504–506.
2. Alberts JF, Gelderblom WCA, Thiel PG, Marasas WFO, van Schalkwyk DJ, Behrend Y (1990) Effects of temperature and incubation period on production of fumonisin B1 by Fusarium moniliforme. Appl Environ Microbiol, 56: 1729–1733.
3. Altug T, Yousef AE, Marth EH (1990) Degradation of aflatoxin B1 in dried figs by sodium bisulfite with or without heat, ultraviolet energy or hydrogen peroxide. J Food Protect, 53: 581–582.
4. Ayres JC, Mundt JO, Sandine WE (1980) Microbiology of Foods. Freeman, San Francisco, pp. 658–683.
5. Bacon CW, Sweeney JG, Hobbins JD, Burdick D (1973) Production of penicillic acid and ochratoxin A on poultry feed by Aspergillus ochraceus: Temperature and moisture requirements. Appl Microbiol, 26: 155–160.