Mycotoxins in Cheese: Assessing Risks, Fungal Contaminants, and Control Strategies for Food Safety
According to the scientific information reviewed, cheese is highly susceptible to contamination by mycotoxin-producing fungi, primarily species from the genera <i>Aspergillus</i> (<i>A. niger</i>, <i>A. flavus</i>) and Penicillium (<i>P. commune</i>, &...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/3/351 |
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