Fungal Diversity and Mycotoxins in Low Moisture Content Ready-To-Eat Foods in Nigeria.
chemotaxonomy
citrinin
food safety
garri
granola
secondary metabolites
Journal
Frontiers in microbiology
ISSN: 1664-302X
Titre abrégé: Front Microbiol
Pays: Switzerland
ID NLM: 101548977
Informations de publication
Date de publication:
2020
2020
Historique:
received:
08
01
2020
accepted:
19
03
2020
entrez:
25
4
2020
pubmed:
25
4
2020
medline:
25
4
2020
Statut:
epublish
Résumé
Low moisture content ready-to-eat foods vended in Nigerian markets could be pre-packaged or packaged at point of sale. These foods are widely and frequently consumed across Nigeria as quick foods. Despite their importance in the daily diets of Nigerians, a comprehensive study on the diversity of fungi, fungal metabolite production potential, and mycotoxin contamination in the foods has not yet been reported. Therefore, this study assessed the diversity of fungi in 70 samples of low moisture content ready-to-eat foods [cheese balls,
Identifiants
pubmed: 32328050
doi: 10.3389/fmicb.2020.00615
pmc: PMC7161469
doi:
Types de publication
Journal Article
Langues
eng
Pagination
615Informations de copyright
Copyright © 2020 Ezekiel, Oyedele, Kraak, Ayeni, Sulyok, Houbraken and Krska.
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