Mycotoxin producing fungi and mycotoxins in foods in Hungary in the period 1994-2002

Varga, J. and Tóth, B. and Téren, J. (2005) Mycotoxin producing fungi and mycotoxins in foods in Hungary in the period 1994-2002. Acta Alimentaria, 34 (3). pp. 267-275. ISSN 0139-3006

Text aalim.34.2005.3.9.pdf Restricted to Repository staff only until 30 September 2025. Download (739kB)

Abstract

Our knowledge on the presence of mycotoxin producing fungi and mycotoxins in food commodities in the last decade in Hungary has been summarized in this review. Among the mycotoxin producing fungi, detailed data are available for Fusarium species in cereals, and mycotoxigenic Aspergillus species in different food commodities including coffee, raisins and spices. Ochratoxin concentrations above the tolerable limit have mostly been detected in imported products such as peanuts and coffee. Ochratoxin levels close to the tolerable limit have been observed in Hungarian red peppers. Besides, ochratoxin A has also been detected in Hungarian wine, beer and raisins. Aflatoxins are usually detected in considerable quantities only in imported agricultural products in Hungary, while patulin concentrations were usually below the allowable limit in Hungarian apple juice concentrates. In the future, continuous sampling and analysis of foods and feeds are required to ensure consumer safety in Hungary.

Actions (login required)

Edit Item