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RESEARCH PRODUCT

An Overview on the Status of Toxigenic Fungi and Mycotoxins in Spain

José Vicente Gimeno-adelantadoR. MateoMisericordia JiménezAngel Medina

subject

FusariumAspergillusbiologyfungiFood spoilagefood and beveragesbiology.organism_classificationAlternariaSporechemistry.chemical_compoundchemistryPenicilliumSunflower seedFood scienceMycotoxin

description

Mycotoxins are a group of secondary metabolites which are produced by various filamentous fungi, and which can produce a toxic response in animals or humans after ingestion of contaminated food. The main toxigenic fungi isolated from foods and feeds belong to the genera Penicillium, Aspergillus, Fusarium and Alternaria. Spores of these moulds are almost universally present everywhere, they fall on plants and, under appropriate conditions, they can germinate and generate mycelia causing crop spoilage and/or production of mycotoxins.

yearjournalcountryeditionlanguage
2004-01-01
https://doi.org/10.1007/978-1-4020-2646-1_16