Problemática de la presencia de aflatoxinas en leche y productos lácteos (II)

  1. JoséLuis Blanco 1
  2. Lucas Domínguez 1
  3. Guillermo Suárez 1
  1. 1 Departamento de Patología Animal I. Facultad de Veterinaria. Universidad Complutense de Madrid
Aldizkaria:
Alimentaria: Revista de tecnología e higiene de los alimentos

ISSN: 0300-5755

Argitalpen urtea: 1989

Zenbakia: 206

Orrialdeak: 43-53

Mota: Artikulua

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Beste argitalpen batzuk: Alimentaria: Revista de tecnología e higiene de los alimentos

Laburpena

This paper is the second part of the review about the presence of aflatoxins in dairy products. We discuss the contamination of these foods by aflatoxigenic strains. We specially study the cheese, as a suitable substrate for mold growth, and the conditions which influence this growth. Finally, we discuss the different studies about the presence of aflatoxins B and G in commercial samples of dairy products.

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