Mycoflora and occurrence of aflatoxin in dried vegetables in Benin, Mali and Togo, West Africa

International Journal of Food Microbiology

Volumn 135, Issue 2, 2009, Pages 99-104

  Hell, K ^a   Gnonlonfin, B G J ^b   Kodjogbe, G ^a   Lamboni, Y ^a   Abdourhamane, I K ^c  

^a INTERNATIONAL INSTITUTE OF TROPICAL AGRICULTURE   (Benin)

^b National Institute of Agricultural Research of Benin   (Benin)

^c INTERNATIONAL CROPS RESEARCH INSTITUTE FOR THE SEMI ARID TROPICS ICRISAT   (Mali)

Author keywords

Dried vegetable products; Fungi; Mycotoxins; Natural contamination; West Africa

Indexed keywords

AFLATOXIN B1; AFLATOXIN B2; MYCOTOXIN;

ARTICLE; ASPERGILLUS; BENIN; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURE MEDIUM; FOOD CONTAMINATION; FOOD PRESERVATION; FUNGAL CONTAMINATION; FUNGAL PLANT DISEASE; FUNGUS ISOLATION; MALI; MELON; NONHUMAN; OKRA; ONION; PEPPER; PLANT LEAF; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RISK ASSESSMENT; TOGO; TOMATO; VEGETABLE;

AFLATOXINS; ASPERGILLUS; BENIN; DESICCATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; HUMANS; MALI; TOGO; VEGETABLES;

ABELMOSCHUS; ADANSONIA DIGITATA; ALLIUM CEPA; ASPERGILLUS; CAPSICUM FRUTESCENS; CUCUMIS; FUNGI; LYCOPERSICON ESCULENTUM;

EID: 70349243567     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.07.039     Document Type: Article

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