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| - | </html> | + | </html>Mycotoxins produced by mould fungus are present in our daily life and are harmful for humans as well as for animals. Grain, coffee, nuts and pulses are some of the foods commonly contaminated. It is estimated that about a quarter of the world’s food crops is affected |
| + | [ftp://ftp.fao.org/docrep/fao/009/a0822e/a0822e00.pdf] | ||
| + | The Food and Agriculture Organisation of the United Nations (FAO) and the World Health Organisation (WHO) have developed three benchmarks of risk analysis: risk assessment, risk management and risk communication. Risk assessment involves hazard identification (i.e. type of mycotoxin), hazard characterization (including toxicity and dose-response), exposure assessment (including occurrence in food, levels and amount of food consumed) and risk characterisation to assess food safety risks. Using this information risk management strategies can be put in place and their performance evaluated. | ||
| + | [http://www.mycotoxins.org/] | ||
| + | The three benchmarks are all covered by the detection system have developed. | ||
| + | For further information on the today standard of dealing with the thread mycotoxines visit: | ||
| + | [http://services.leatherheadfood.com/eman/FactSheet.aspx?ID=71] | ||
| + | [http://services.leatherheadfood.com/eman/FactSheet.aspx?ID=69] | ||
Revision as of 20:07, 23 September 2013
Mycotoxins produced by mould fungus are present in our daily life and are harmful for humans as well as for animals. Grain, coffee, nuts and pulses are some of the foods commonly contaminated. It is estimated that about a quarter of the world’s food crops is affected [1] The Food and Agriculture Organisation of the United Nations (FAO) and the World Health Organisation (WHO) have developed three benchmarks of risk analysis: risk assessment, risk management and risk communication. Risk assessment involves hazard identification (i.e. type of mycotoxin), hazard characterization (including toxicity and dose-response), exposure assessment (including occurrence in food, levels and amount of food consumed) and risk characterisation to assess food safety risks. Using this information risk management strategies can be put in place and their performance evaluated. [http://www.mycotoxins.org/] The three benchmarks are all covered by the detection system have developed. For further information on the today standard of dealing with the thread mycotoxines visit: [http://services.leatherheadfood.com/eman/FactSheet.aspx?ID=71] [http://services.leatherheadfood.com/eman/FactSheet.aspx?ID=69]
