| dc.contributor | Economy Division | en_US |
| dc.contributor.author | United Nations Environment Programme | en_US |
| dc.contributor.author | Food and Agriculture Organization of the United Nations | en_US |
| dc.contributor.other | Lvova, L. S. | en_US |
| dc.coverage.spatial | Global | en_US |
| dc.date.accessioned | 2019-04-28T19:43:05Z | |
| dc.date.available | 2019-04-28T19:43:05Z | |
| dc.date.issued | 1984 | |
| dc.identifier.uri | https://wedocs.unep.org/20.500.11822/28137 | |
| dc.description | Vegetable products are usually contaminated with mycotoxins occurs, during the vegetation period when the toxins begin to grow on plants, during products storage and, occasionally during the processing of grain and oil-bearing crops.
A set of techniques is used in each of these stages to preclude or limit the formation of microorganisms and, hence, to reduce the danger of mycotoxins accumulation. Special preventive measures have been developed and adopted in the past few years. These include the treatment of humid grain with ammonia or low molecular fatty acids. Besides, there is a possibility of natural decomposition of some mycotoxins during storage. | en_US |
| dc.format | Text | en_US |
| dc.language | English | en_US |
| dc.relation.ispartof | International Training Course: Training Activities on Food Contamination Control And Monitoring With Special Reference To Mycotoxins | en_US |
| dc.rights | Public | en_US |
| dc.subject | TOXIC SUBSTANCES | en_US |
| dc.subject | TOXICOLOGY | en_US |
| dc.subject | VEGETABLES | en_US |
| dc.subject | FOOD CONTAMINATION | en_US |
| dc.subject | AMMONIA | en_US |
| dc.subject | CHEMICALS | en_US |
| dc.subject | CULTIVATION SYSTEMS | en_US |
| dc.subject | FUNGI | en_US |
| dc.title | Ways of Reducing Food and Feed Contamination with Mycotoxins | en_US |
| dc.type | Reports, Books and Booklets | en_US |
