Issue Date: November 21, 2016
Masked fungal toxins in our food
When fungi attack agricultural crops, they don’t just decrease yield, they can also leave behind poisonous compounds on the harvest. Although food safety scientists have long monitored these fungal products, known as mycotoxins, in recent years they’ve discovered that plants can chemically modify the compounds for their own survival, say, by adding a protective sugar group. However, food safety tests don’t currently look for these masked mycotoxins. Furthermore, the masked mycotoxins “may be hydrolyzed in . . .
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- Chemical & Engineering News
- ISSN 0009-2347
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