Fumonisinas: Aspectos analíticos
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Fumonisinas
métodos analítico
alimentos
rações

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1.
Machinski Junior M. Fumonisinas: Aspectos analíticos. Rev Inst Adolfo Lutz [Internet]. 30º de dezembro de 1998 [citado 16º de maio de 2024];57(2):73-88. Disponível em: https://periodicos.saude.sp.gov.br/RIAL/article/view/36646

Resumo

As fumonisinas, micotoxinas presentes em alimentos e rações, principalmente no milho, são produzidas por fungos do gênero Fusarium. Foi demonstrado experimentalmente que a fumonisina B' causa a leucoencefalomalácia equina (LEME), edema pulmonar em suínos (EPS) e câncer hepático em ratos, além de ser provável agente responsável pelo câncer de esôfago em humanos, como demonstram os estudos epidemiológicos realizados na África do Sul e na China. Com a finalidade de fornecer informações a respeito dos métodos empregados na determinação de fumonisinas em alimentos e rações, foi realizada uma revisão da metodologia analítica relatados na literatura científica.

https://doi.org/10.53393/rial.1998.57.36646
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Referências

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Copyright (c) 1998 Miguel Machinski Junior

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