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Fifty-sixth document of the Joint FAO/WHO Committee on nutrition ingredients

This record provides the conclusions os a Joint FAO/WHO professional Committee converned to evaluate the hazards linked to the intake of foodstuff infected with particular mycotoxins. the 1st a part of the record encompasses a common dialogue of the rules for comparing mycotoxins in foodstuff, together with these touching on analytical tools, sampling, info on nutrition intake and nutritional consumption, and prevention and keep watch over. the second one half offers a precis of the Committee's reviews of toxicological info on particular mycotoxins, together with aflatoxin M1, fumonisins B1, B2 and B3, ochratoxin A, deoxynivaleno 1, and T-2 and HT-2 toxins.

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