Aspergillus terreus and its toxic metabolites as a food contaminant in some Egyptian Bakery products and grains

Author:

El-Sayed Abdalla AM,Zeinab Kheiralla MH,Sahab AF,Hathout AS

Publisher

Springer Science and Business Media LLC

Subject

Toxicology,Microbiology,Biotechnology

Reference25 articles.

1. Alian AM, El-Hashimy FS, Hallabo SA and Bekhit MA (1990): Effect of bread processing on aflatoxins content. Egyptian J Food Sci 18: 123.

2. Chung CH, Ling KH, Tung SS, Tung TC (1971): Study on fungi of the stored unhulled rice of Taiwan. Aflatoxin B1-like compounds from the culture ofAspergillus genus. J Formosan Med Assoc 70: 258–266.

3. El-Banna AA and Scott PM (1983): Fate of mycotoxins during processing of food stuffs. Aflatoxin B during making of Egyptian bread. J Food Prot 46: 301–304.

4. Faid M and El-Araki AT (1989): Production of toxic metabolites byPenicillium italicum andP. digitatum isolated from citrus fruits. J Food Prot 52: 194–197.

5. Hassanin NI and Kheiralla ZH (1994): Reduction in aflatoxins during the process of making balady bread and white bread from contaminated wheat. J Microbiol 29: 139–148.

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