Toxigenic Fungi and Mycotoxin Production in Maldive Fish (Smoked Dried Tuna Fish)
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Date
2013-01
Authors
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Publisher
Massey University
Abstract
Description
Keywords
Food technology, Republic of Maldives, Maldive fish, Smoked dried tuna, Mycological safety, Fungal contamination, Toxigenic fungi, Acidic PH, Uncontrolled mycoflora, Low salt content, Mycotoxins, Aspergillus flavus, A. Tamarii, A. Niger, A. Ochraceus, Penicillium citrinum, Toxic metabolites, Fungal growth, Scientific evidence, Aflatoxins, Food safety risk, Adequate drying
Citation
Mohamed, S. (2013). Toxigenic Fungi and Mycotoxin Production in Maldive Fish (Smoked Dried Tuna Fish). (Doctoral thesis). Massey University, Palmerston North, New Zealand.