Fungal and mycotoxin burden in Portuguese bakeries

Viegas, Carla; Faria, Tiago; Caetano, Liliana Aranha; Gomes, Anita Quintal; Twaruzek, Magdalena; Kosicki, Robert; Viegas, Susana

http://hdl.handle.net/10400.21/9205

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
Fungal and mycotoxin burden in Portuguese bakeries.pdf		43.78 KB	Adobe PDF	Download
Fungal and mycotoxin burden in Portuguese bakeries_PPT.pdf		1.57 MB	Adobe PDF	Download

Send Feedback

Authors

Viegas, Carla

Faria, Tiago

Caetano, Liliana Aranha

Abstract(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.

Keywords

Mycology Contamination exposure Fungi Flour Bakery Mycotoxin Portugal

URI

http://hdl.handle.net/10400.21/9205

Citation

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.