| dc.contributor | Economy Division | en_US |
| dc.contributor.author | United Nations Environment Programme | en_US |
| dc.contributor.author | Food and Agriculture Organization of the United Nations | en_US |
| dc.contributor.other | Leistner, L. | en_US |
| dc.coverage.spatial | Global | en_US |
| dc.date.accessioned | 2019-04-28T19:40:35Z | |
| dc.date.available | 2019-04-28T19:40:35Z | |
| dc.date.issued | 1985 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11822/28136 | |
| dc.description | Penicillia frequently occur in feeds and foods. Many isolates of this genus are Toxinogenic and thus 1. impair the health of domestic animals, 2. cause residues in organs and meat due to carry over, 3. Synthesis mycotoxins in moldy meat products, and 4. may be hazardous for mold-fermented foods. The results of our laboratory gathered in these respects are summarized in this contribution. | en_US |
| dc.format | Text | en_US |
| dc.language | English | en_US |
| dc.relation.ispartof | International Training Course: Training Activities on Food Contamination Control And Monitoring With Special Reference To Mycotoxins | en_US |
| dc.rights | Public | en_US |
| dc.subject | TOXIC SUBSTANCES | en_US |
| dc.subject | TOXICOLOGY | en_US |
| dc.subject | FOOD CONTAMINATION | en_US |
| dc.subject | FOOD PROCESSING | en_US |
| dc.subject | CHEMICALS | en_US |
| dc.subject | MEAT | en_US |
| dc.title | Toxinogenic Penicillia occurring in Feeds and Foods | en_US |
| dc.type | Reports and Books | en_US |
| wd.identifier.sdg | SDG 3 - Good Health and Well-being | en_US |
| wd.tags | Agriculture | en_US |
| wd.tags | Food Waste | en_US |
| wd.tags | Health | en_US |
| wd.topics | Chemicals & waste | en_US |
| wd.identifier.pagesnumber | 17 p. | en_US |
