Control de micotoxines emergents en productes agroalimentaris a Espanya

Project Details

Description

This project pretends to study the problem of the different mycotoxins produced by \i Fusarium\i0 , \i Aspergillus\i0 and \i Penicillium\i0 species. Athough these mycotoxins were characterized. 1- Study of new, easy and simple analytical techniques in order to detect, identify and quantify these mycotoxins and their producer molds. We shall investigate in different fields like specific media to identify mycotoxigenic species and HPLC chromatographic, immunoenzymatic (monoclonal antibodies, biosensors), molecular biology (PCR, RAPD) methods. 2- Evaluation of the influence of different factors of the germination, groth and mycotoxin production by species of the studied genus. In this part, we shall study different abiotic (pH, temperature, water activity, etc.) and biotic (microorganisms interaction, influence of biological matrix) factors, additives addition with fungicide activity and the capacity to produce mycotoxins by species not referenced. 3- Survey of mycotoxin incidence in Spain. We shall study the mycotoxin contamination on foods, animal primary products and other cereal products destined to human and animal consumption. The results of this project could be applied. For instance, to understand the factors or conditions that control the mycotoxin production in order to prevent the food contamination, to obtain fast and easy new techniques to detect mycotoxins that the industry can use, and, finally, to know the update contamination of these mycotoxins in our country (in order to get the Public Health and legislative measures to prevent mycotoxin contamination).
StatusFinished
Effective start/end date1/09/981/09/01

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