摘要
随着人们对食品安全的重视程度越来越高，对植物源食品中真菌毒素的研究也随之深入，对其危害也有了逐步的了解，本文就植物源食品中真菌毒素的特性、主要产毒微生物和危害农产品，限量标准及检测方法进行了综述，以期为该领域的研究提供参考。
Nowadays our government＇ s attention on food safety is increasingly high, the research of the poisoning effects of mycotoxins in food are becoming deeper. In this paper, the features of mycotoxins, the main toxin-producing microorganisms, the crops that are vulnerable to mycotoxins, the maximum limits and detection methods of mycotoxins were reviewed.
出处
《中国食品工业》
2015年第10期62-65,共4页
China Food Industry
基金
国家农产品质量安全风险评估项目（GJFP2015014）
关键词
真菌毒素
限量标准
检测
产毒微生物
危害农产品
Mycotoxins Maximum limits Detection methods Toxin-producing organism The harm of agricultural products
