The experimental contamination of foodstuffs with the spores of toxigenic micromycetes and the production of mycotoxins

Vladimir Ostry; Jarmila Skarkova; Jiri Ruprich

doi:10.1007/BF02946707

The experimental contamination of foodstuffs with the spores of toxigenic micromycetes and the production of mycotoxins

Mycotoxin Res. 2004 Mar;20(1):31-5. doi: 10.1007/BF02946707.

Authors

Vladimir Ostry¹, Jarmila Skarkova, Jiri Ruprich

Affiliation

¹ National Institute of Public Health Prague, Centre for the Hygiene of Food Chains in Brno, National Reference Centre for Microscopic Fungi and Mycotoxins in Food Chains, The Czech Republic, ostry@chpr.szu.cz.

PMID: 23604995
DOI: 10.1007/BF02946707

Abstract

A study of experimental contamination of foods with spores of toxigenic micromycetes (Aspergillus flavus andPenicillium verrucosum) was realized. Samples of bread, apricot jam, Edam cheese, processed cheese and half-fat dried milk purchased on the market were used for experimental contamination. Aflatoxins and ochratoxin A were determinated in experimental contaminated foodstuffs.