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Minimizing Risks Posed by Mycotoxins Utilizing the Haccp Concept

By Park, D. L.

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Book Id: WPLBN0000161483
Format Type: PDF eBook
File Size: 0.1 MB
Reproduction Date: Available via World Wide Web.
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Title: Minimizing Risks Posed by Mycotoxins Utilizing the Haccp Concept  
Author: Park, D. L.
Volume:
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Historic
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations; Digitizer: Fao

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Park, D. L. (n.d.). Minimizing Risks Posed by Mycotoxins Utilizing the Haccp Concept. Retrieved from http://www.netlibrary.net/


Description
Nutrition Reference Publication

Summary
Electronic reproduction.

Excerpt
Excerpt: Unavoidable, naturally occurring toxicants pose a unique challenge to food safety. According to FAO, at least 25 percent of the world?s food crops are contaminated with mycotoxins, at a time when the production of agricultural commodities is barely sustaining the increasing population (Boutrif and Canet, 1998). The global volume of such agricultural products as maize, groundnuts, copra, palm nuts and oilseed cake, which are high-risk commodities, is about 100 million tonnes ? 20 million tonnes of which come from the developing countries (FAO, 1996).

 

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