Mycotoxins as One of the Foodborne Risks Most Susceptible to Climatic Change
| Autor: | Ksenija Nesic, Dragan Milićević, Vladimir Nesic, Snezana Ivanovic |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
2. Zero hunger
biology business.industry Flooding (psychology) Climate change General Medicine Food safety biology.organism_classification food safety Mycotoxicology chemistry.chemical_compound climate change chemistry 13. Climate action Environmental protection Agriculture mycotoxins Environmental science business Mycotoxin |
| Zdroj: | 58th International Meat Industry Conference (MEATCON2015) |
| ISSN: | 2211-601X |
| DOI: | 10.1016/j.profoo.2015.09.058 |
| Popis: | The impact of climate change on agriculture and food safety is certain. This may affect mycotoxin concentrations as fungi with higher temperature optima for growth and mycotoxin production will dominate in regions with currently cooler climates, or become less prevalent as the temperatures become too high in areas where the temperature is already hot. In Serbia, recent drought and then flooding confirmed that mycotoxins are one of the foodborne hazards most susceptible to climate change. This paper ams to discuss the weather influence on the mycotoxicology situation and to point out the possibility of prediction and prevention of such future problems. |
| Databáze: | OpenAIRE |
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