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United States Department of Agriculture

Agricultural Research Service

Title: EVALUATION OF CERTAIN MYCOTOXINS IN FOOD

Author
item Whitaker, Thomas

Submitted to: World Health Organization
Publication Type: Other
Publication Acceptance Date: April 15, 2002
Publication Date: November 1, 2002
Citation: Whitaker, T.B. 2002. Evaluation of certain mycotoxins in food. World Health Organization Technical Report.

Technical Abstract: This report presents the conclusions of a Joint FAO/WHO Expert Committee convened to assess the risks associated with the consumption of food contaminated with certain mycotoxins. The first part of the report contains a general discussion of the principles for evaluating mycotoxins in food, including those concerning analytical methods, sampling, data on food consumption and dietary intake, and prevention and control. The second part provides a summary of the Committee's evaluations of toxicological data on specific mycotoxins, including aflatoxin M1, fumonisins B1, B2, and B3, ochratoxin A, deoxynivalenol, and T-2 and HT-2 toxins.

Last Modified: 9/1/2014
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