Open AccessMycological and mycotoxicological analysis of a herb (oregano) used in meat industry
Author(s) -
Vesna Janković,
M Marija Skrinjar,
Jelena Vukojevic,
Marin Radmili
Publication year - 2005
Publication title -
zbornik matice srpske za prirodne nauke
Language(s) - English
Resource type - Journals
eISSN - 2406-0828
pISSN - 0352-4906
DOI - 10.2298/zmspn0508069j
Subject(s) - mycotoxin , ochratoxin a , herb , raw material , aflatoxin , contamination , food science , ochratoxins , meat packing industry , biology , traditional medicine , medicinal herbs , medicine , ecology
Raw materials used in meat industry can be contaminated with toxigenic moulds and mycotoxins. Such raw materials present a source of contamination of final products with these compounds. This paper gives a review of the presence of aflatoxin B1, ochratoxin A and zearalenon and moulds in five different samples of oregano