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Orientador(es)
Resumo(s)
Flour is a complex organic dust consisting of one or a mixture of several cereal grains (wheat, rye, millet, barley, oats or corn cereal) that have beeb processed or grund by milling. In addition, flour may contain a diverse number of contaminants, such as fungi and mycotoxins. The aim of this study was to assess the exposure of fungal burden (fungi and mycotoxins) on 13 Portuguese artisanal bakeries applying active and passive methods as sampling strategy.
Descrição
Palavras-chave
Mycology Contamination exposure Fungi Flour Bakery Mycotoxin Portugal
Contexto Educativo
Citação
Viegas C, Faria T, Caetano LA, Quintal-Gomes A, Viegas S, et al. Fungal and mycotoxin burden in Portuguese bakeries. In: 40th Mycotoxins Workshop, Münich (Germany), June 11-13 2018.