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Natural occurrence of fumonisins and ochratoxin A in some herbs and spices commercialized in Poland analyzed by UPLC–MS/MS method

  • Published:2013-12 Issue:2 Volume:36 Page:426-431
  • ISSN:0740-0020
  • Container-title:Food Microbiology
  • language:en
  • Short-container-title:Food Microbiology

Author:

Waśkiewicz Agnieszka,Beszterda Monika,Bocianowski Jan,Goliński Piotr

Funder

Polish Ministry of Science and Higher Education (PMSHE)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference66 articles.

1. Relationship among deoxynivalenol, ergosterol and Fusarium exoantigens in Canadian hard and soft wheat;Abramson;Int. J. Food Microbiol.,1998

2. Natural occurrence of fungi and aflatoxins of cinnamon in the Saudi Arabia;Al-Jurafani;Afr. J. Food Sci.,2011

3. Ochratoxin A in red paprika: relationship with the origin of the raw material;Almela;Food Microbiol.,2007

4. Environmental factors and weak organic acid interactions have differential effects on control of growth and ochratoxin A production by Penicillium verrucosum isolates in bread;Arroyo;Int. J. Food Microbiol.,2005

5. Contamination of some common medicinal plant samples and spices by fungi and their mycotoxins;Aziz;Bot. Bull. Acad. Sin.,1998
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