Open AccessMICOTOXINE'S STATUS IN VEGETAL FOOD- CONSEQUENCE OF THEIR PRESENCE IN GRAINS
Author(s) -
Felicia Dragomir,
A. Popa,
A. Popa
Publication year - 2008
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:805
Subject(s) - contamination , mycotoxin , aspergillus , penicillium , biology , food science , toxicology , geography , botany , ecology
The contamination of food with micotoxines is the result of a secondary metabolic activity of different species of moulds from the Aspergillus and Penicillium types [4]. Science the stable and persistent molecules are very toxic for humans and animals, the micotoxins are being studied more and more. In our country, the alimentary products that are based on cereals, have an important place in daily diet a reason for witch we have proposed to investigate the degree of contamination with micotoxines at these products. We have used for this the imunoenzimatic Elisa method for the following micotoxines total aflatoxina OTA, DON, ZEA.