Country Cured Ham as a Possible Source of Aflatoxin-Reference-Cited by-同舟云学术

Country Cured Ham as a Possible Source of Aflatoxin

Published:1969-11 Issue:5 Volume:18 Page:938-939
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Strzelecki Edward¹,Lillard H. S.¹,Ayres J. C.¹

Affiliation:

1. Food Science Department, University of Georgia, Athens, Georgia 30601

Abstract

Of 10 fungi isolated from a heavily molded country cured ham, 4 were identified as toxigenic strains of Aspergillus flavus .

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.18.5.938-939.1969

Reference6 articles.

1. Ayres J. C. D. A. Lillard and L. Leistner. 1967. Mold ripened meat products p. 156-168. Proceedings 20th Annual Reciprocal Meat Conference Amer. Meat Sci. Ass. Lincoln Neb.

2. Aflatoxin-proddcing potential of fungi isolated from cured and aged meats;BuUerman L. B.;Appl. Microbiol.,1968

3. Aflatoxin production by isolates of Aspergillus flavus;Diener U. L.;Phytopathology,1966

4. Screening method for zearalenone, aflatoxin, and ochratoxin;Eppley R. M.;J. Ass. Offic. Anal. Chem.,1968

5. Toxicity associated with certain samples of groundnuts;Sargeant K. T.;Nature (London),1961

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Toxigenic Aspergilli and Penicillia Isolated from Aged, Cured Meats;Applied Microbiology;1974-12

2. Production of Ochratoxins A and B on Country Cured Ham;Applied Microbiology;1973-07

3. Identification and Aflatoxin Production of Molds Isolated from Country Cured Hams;Applied Microbiology;1972-03