Fungal and aflatoxin contamination of marketed spices

Food Control

Volumn 37, Issue 1, 2014, Pages 177-181

  Hammami, Walid ^a   Fiori, Stefano ^b   Al Thani, Roda ^a   Ali Kali, Najet ^d   Balmas, Virgilio ^b,c   Migheli, Quirico ^b,c   Jaoua, Samir ^a  

^a Qatar University   (Qatar)

^b UNIVERSITY OF SASSARI   (Italy)

^c Centro interdisciplinare per lo sviluppo della ricerca biotecnologica   (Italy)

^d Ministry of Health   (Qatar)

Author keywords

Aflatoxin biosynthetic genes; Aspergillus; Food safety; Mycotoxin risk; Penicillium

Indexed keywords

EID: 84885367381     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.09.027     Document Type: Article

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