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Chemické kontaminanty v potravinách - mykotoxiny

By Dominika Siudová


The bachelor thesis Chemical contaminants in food - mycotoxins concerns the secondary metabolites of filamentous micromycetes so-called mycotoxins. The first part of the thesis deals with the different types of filamentous micromycetes, their occurrence and their description. The second part characterizes mycotoxins, describes them in general and classifies them according to several criteria. It focuses on various factors which can influence their presence in foodstuff, and besides that, pays attention to their impact on humans' health. Subsequently, it concentrates on individual mycotoxins such as aflatoxins, ochratoxin A, patulin, deoxynivalenol etc. and their presence in food, impact on health and legislative limits. The next part of the thesis introduces the methods for preventing the formation and occurrence of mycotoxins. The last part deals with different procedures of decontamination of mycotoxin-contating food

Topics: vláknité mikromycety; legislativní limity; potraviny; prevence; mykotoxiny
Year: 2015
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