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Risk assessment of exposure to multiple mycotoxins in food

2011Book part Open access
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dc.contributor.authorViegas, Susana
dc.contributor.authorViegas, Carla
dc.contributor.authorRamos, C.
dc.contributor.authorSilva, M.
dc.contributor.authorSabino, Raquel
dc.contributor.authorVeríssimo, C.
dc.contributor.authorRosado, Laura
dc.date.accessioned2012-01-16T10:51:36Z
dc.date.available2012-01-16T10:51:36Z
dc.date.issued2011
dc.description.abstractMoulds may produce a diversity of toxins such as aflatoxins, ochratoxins, trichothecenes, zearalenone, fumonisins and others. Although toxicological, environmental and epidemiological studies have addressed the problem of these toxins one by one, more than one mycotoxin are found usually in the same contaminated food. Risk assessment for humans potentially exposed to multimycotoxins suffers very much from the lack of adequate food consumption data. Furthermore, for a given mycotoxin, synergism and antagonism with other mycotoxins, found in the same food commodities, are not taken into account. Aflatoxin B1 and ochratoxin A belong to the most frequently occurring mycotoxins. This has repeatedly been demonstrated, however, normally, the risk resulting from their simultaneous occurrence is not considered. A descriptive study was developed to monitor air fungal contamination in one hospital food unit.por
dc.identifier.citationViegas S, Viegas C, Ramos C, Silva M, Sabino R, Veríssimo C, Rosado L. Risk assessment of exposure to multiple mycotoxins in food. In Popov V, Brebbia CA, editors. Food and environment: the quest for a sustainable future. Wessex: WIT Press; 2011. p. 81-7.por
dc.identifier.isbn978-1-84564-554-0
dc.identifier.urihttp://hdl.handle.net/10400.21/1045
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWIT Presspor
dc.relation.publisherversionhttp://library.witpress.com/pages/PaperInfo.asp?PaperID=22366por
dc.subjectSaúde ambientalpor
dc.subjectContaminação alimentarpor
dc.subjectContaminação fúngicapor
dc.subjectEnvironmental healthpor
dc.subjectFood contaminationpor
dc.subjectFungal contaminationpor
dc.titleRisk assessment of exposure to multiple mycotoxins in foodpor
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage87por
oaire.citation.startPage81por
oaire.citation.titleFood and environmentpor
person.familyNameViegas
person.familyNameViegas
person.familyNameSabino
person.givenNameSusana
person.givenNameCarla
person.givenNameRaquel Filipa Pinheiro
person.identifier248817
person.identifier.ciencia-idA919-7318-63DC
person.identifier.ciencia-idEE1E-C639-D70F
person.identifier.orcid0000-0003-1015-8760
person.identifier.orcid0000-0002-1545-6479
person.identifier.orcid0000-0001-6585-7775
person.identifier.ridI-4053-2012
person.identifier.ridB-7217-2013
person.identifier.scopus-author-id35270591500
person.identifier.scopus-author-id55443609700
person.identifier.scopus-author-id35796067600
rcaap.rightsrestrictedAccesspor
rcaap.typebookPartpor
relation.isAuthorOfPublication13115332-43f7-4048-a8a5-2f2b855a8c92
relation.isAuthorOfPublicationb5fa5da4-50c3-4b88-ae20-1bc63cb485f7
relation.isAuthorOfPublicationcf64684a-fb92-4421-91da-14fb15462fad
relation.isAuthorOfPublication.latestForDiscovery13115332-43f7-4048-a8a5-2f2b855a8c92

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