Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11263068 | Food Microbiology | 2019 | 35 Pages |
Abstract
In conclusion, cave cheese is a susceptible product for toxigenic mold growth and in particular OTA contamination, therefore adeguate scientific tools for matching organolectic consumer expectations and complete safety of food should be developed, as well as spontaneously molded and not monitored cheeses should not be consumed to avoid mycotoxin risk.
Keywords
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Anelli Pamela, Haidukowski Miriam, Epifani Filomena, Cimmarusti Maria Teresa, Moretti Antonio, Logrieco Antonio, Susca Antonia,