Evaluation of certain mycotoxins in food. Fifty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives.
Evaluation of certain mycotoxins in food. Fifty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives.
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2002
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本报告介绍了粮农组织/世卫组织联合专家委员会的结论，该委员会旨在评估与食用受某些真菌毒素污染的食品相关的风险。报告的第一部分一般性地讨论了评价食品中真菌毒素的原则，包括与分析方法、抽样、食物消费和膳食摄入数据以及预防和控制有关的原则。第二部分概述了委员会对特定真菌毒素（包括黄曲霉毒素M1、伏马毒素B1、B2和B3、赭曲霉毒素a、脱氧雪腐镰刀菌醇以及T-2和HT-2毒素）毒理学数据的评估。
This report presents the conclusions of a Joint FAO/WHO Expert Committee convened to assess the risks associated with the consumption of food contaminated with certain mycotoxins. The first part of the report contains a general discussion of the principles for evaluating mycotoxins in food, including those concerning analytical methods, sampling, data on food consumption and dietary intake, and prevention and control. The second part provides a summary of the Committee's evaluations of toxicological data on specific mycotoxins, including aflatoxin M1, fumonisins B1, B2 and B3, ochratoxin A, deoxynivalenol, and T-2 and HT-2 toxins.