ITS-RFLP characterization of black Aspergillus isolates responsible for ochratoxin A contamination in cocoa beans

Author:

Bisbal Fatima,Gil Jose Vicente,Ramón Daniel,Martínez-Culebras Pedro Vicente

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference31 articles.

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2. Kuiper-Goodman T, Scott PM (1989) Risk assessment of the mycotoxin ochratoxin A. Biomed Environ Sci 2:179–248

3. Abouzied MM, Horvat AD, Podlesny PM, Regina NP, Metodiev VD, Kamenova-Tozeva RM, Niagolova ND, Stein AD, Petropoulos EA, Ganev VS (2002) Ochratoxin A concentrations in food and feed from a region with Balkan endemic nephropathy. Food Addit Contam 19:755–764

4. Matrella R, Monaci L, Milillo MA, Palmisano F, Tantillo MG (2006) Ochratoxin A determination in paired kidneys and muscle samples from swines slaughtered in southern Italy. Food Control 17:114–117

5. Burdaspal PA, Legarda TM (2003) Occurrence of ochratoxin A in samples of different types of chocolate and cacao powder, marketed in Spain and fifteen foreign countries. Alimentaria 347:143–153

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