Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nivalenol, deoxynivalenol, zearalenone, ochratoxin, and alterna...

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Bibliographic Details
Main Authors: Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Chaiyavat Chaiyasut
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Toxins
Subjects:
toxins
fermented foods
mycotoxins
bacterial toxins
lactic acid bacteria
fermentation
Online Access:http://www.mdpi.com/2072-6651/11/1/4

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