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- W2481752443 abstract "Spices can be obtained from fresh fruits after drying and grinding or they may be different parts of plants like the seed, the bark or the roots. Herbs are usually the leafy parts of the plant and are more commonly used for medicinal or therapeutic purposes. During harvesting and sun drying, spices and herbs can be contaminated with moulds. Many strains of moulds, while growing under favorable conditions, produce metabolites that are toxic to humans and animals. These toxic secondary metabolites are called mycotoxins. Various methods have been published to determine the mycotoxin content of foodstuffs by international organizations, such as the Association of Official Analytical Chemists (AOAC), the International Union of Pure and Applied Chemistry (IUPAC), and the European Standardization Committee (CEN). However, an official method related to the determination of mycotoxin in herbs and spices does not exist. This chapter presents information regarding issues to be considered during method selection and application for herbs and spices, together with alternative methods that can be used in mycotoxin analyses of herbs and spices and the recent development in the field." @default.
- W2481752443 created "2016-08-23" @default.
- W2481752443 creator A5032078025 @default.
- W2481752443 date "2006-01-01" @default.
- W2481752443 modified "2023-10-14" @default.
- W2481752443 title "Detecting and controlling mycotoxin contamination of herbs and spices" @default.
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- W2481752443 doi "https://doi.org/10.1533/9781845691717.1.3" @default.
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