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100   $a20020413d2002      uy         0
101 0 $aeng
135   $aurcn|||||||||
181   $ctxt
182   $cc
183   $acr
200 10$aEvaluation of certain mycotoxins in food $efifty-sixth report of the joint FAO/WHO Expert Committee on Food Additives
205   $a1st ed.
210   $aGeneva $cWorld Health Organization$dc2002
215   $avii, 62 p
225 1 $aWHO technical report series,$x0512-3054 ;$v906
300   $aBibliographic Level Mode of Issuance: Monograph
311   $a92-4-120906-2 
311   $a0-585-46823-0 
320   $aIncludes bibliographical references.
327   $aIntro -- Contents -- 1. Introduction -- 2. General considerations -- 2.1 Analytical methods -- 2.2 Sampling -- 2.3 Data on food consumption -- 2.4 Availability of data and other issues related to dietary intake -- 2.5 Prevention and control -- 3. Specific mycotoxins -- 3.1 Aflatoxin M[sub(1)] -- 3.2 Fumonisins B[sub(1)], B[sub(2)] and B[sub(3)] -- 3.3 Ochratoxin A -- 3.4 Trichothecenes -- 3.4.1 Deoxynivalenol -- 3.4.2 T-2 and HT-2 toxins -- 4. Recommendations -- Acknowledgements -- References -- Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives.
330   $aFifty-sixth Report of the Joint FAO/WHO Committee on Food Additives. This report presents the conclusions os a Joint FAO/WHO Expert Committee converned to assess the risks associated with the consumption of food contaminated with specific mycotoxins. The first part of the report contains a general discussion of the principles for evaluating mycotoxins in food, including those concerning analytical methods, sampling, data on food consumption and dietary intake, and prevention and control. The second part provides a summary of the Committee's evaluations of toxicological data on specific mycotoxins, including aflatoxin M1, fumonisins B1, B2 and B3, ochratoxin A, deoxynivaleno 1, and T-2 and HT-2 toxins.
410  0$aTechnical report series (World Health Organization) ;$v906.
606   $aMycotoxins
606   $aMycotoxicoses
606   $aAflatoxins$xToxicology
606   $aCarboxylic acids$xToxicology
606   $aOchratoxins$xToxicology
606   $aTrichothecenes$xToxicology
606   $aFood contamination
606   $aRisk assessment
615  0$aMycotoxins.
615  0$aMycotoxicoses.
615  0$aAflatoxins$xToxicology.
615  0$aCarboxylic acids$xToxicology.
615  0$aOchratoxins$xToxicology.
615  0$aTrichothecenes$xToxicology.
615  0$aFood contamination.
615  0$aRisk assessment.
676   $a664.06
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910143507203321
996   $aEvaluation of certain mycotoxins in food$92267887
997   $aUNINA