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Incidence, legislations and strategies of control of mycotoxins in North African countries
Lahouar, A1, Jedidi, I2, Said, S3, Sanchis, V4.
Mycotoxins are natural food and feed contaminants mainly produced by filamentous and
ubiquitous fungi of genera Aspergillus, Penicillium and Fusarium. Due to the high stability
of mycotoxins, contamination can occurs in the field, during storage, processing and postprocessing steps, under favorable conditions of temperature and water activity. These
compounds pose serious economic and health problems worldwide and show different
toxicological effects in humans and animals. North African populations are exposed to the risk
of mycotoxins due to consumption of contaminated food. These countries are surrounded by
Mediterranean Sea and have a climate characterized by high humidity and temperature, which
probably favors the growth of molds. During the last decades, many studies have reported the
occurrence of different mycotoxins in food commodities in North African countries. Tolerable
limits for mycotoxins have been established in these countries but legislations do not include all
mycotoxins. In addition, researchers try to establish strategies to prevent and reduce mycotoxin
contamination, but studies still rare and not include all mycotoxins and toxigenic fungi. This
review presents an overview of the main investigations about the occurrence of mycotoxins and
toxigenic mycobiota in food commodities commercialized in North African countries and the
regulation limits which are in force in these countries.
Affiliation:
- University of Sousse, Tunisia
- University of Sousse, Tunisia
- University of Sousse, Tunisia
- University of Lleida, Spain
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Indexation |
Indexed by |
MyJurnal (2018) |
H-Index
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8 |
Immediacy Index
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0.000 |
Rank |
28/30,Q4(Sciences ) 28/30,Q4(Sciences ) 14/17,Q4(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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