Yeasts and Molds: Aspergillus flavus

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 785-791

  Dobson, A D W ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Aflatoxins; Aspergillus flavus; Cheese; Ecology; Genetics; Milk

Indexed keywords

EID: 84907469184     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00367-8     Document Type: Chapter

References (8)

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2. Hocking A.D. Toxigenic Aspergillus species. Food Microbiology, Fundamentals and Frontiers 1997, 393-405. ASM Press, Washington, DC. M.P. Doyle, L.R. Beuchat, T.J. Montville (Eds.).
3. Toxigenic fungi: Aspergillus. Characteristics of Food Pathogens 1996, Vol. 5:347-381. International Commission on Microbiological Specifications for Foods, Academic Press, London.
4. Niessen L. PCR-based diagnosis and quantification of mycotoxin producing fungi. International Journal of Food Microbiology 2007, 119:38-46.
5. Payne G.A. Process of contamination by aflatoxin producing fungi and their impact on crops. Mycotoxins in Agriculture and Food Safety 1998, 279-306. Marcel Dekker, New York. K.K. Sinha, D. Bhatnagar (Eds.).
6. Pitt J.I., Hocking A.D. Aspergillus and related telemorphs. Fungi and Food Spoilage 1997, 339-416. Academic Press, Sydney, NSW. 2nd edn. J.I. Pitt, A.D. Hocking (Eds.).
7. Sweeney M.J., Dobson A.D.W. Mycotoxin production by Aspergillus, Fusarium and Penicillium species. International Journal of Food Microbiology 1998, 43:141-158.
8. Yu J., Payne G.A., Nierman W.C., et al. Aspergillus flavus genomics as a tool for studying the mechanism of aflatoxin formation. Food Additives and Contaminants 2008, 25(9):1152-1157.