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Zearalenon in Lebensmitteln |
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| Authors: | O. Kappenstein A. Brockmeyer R. Dietrich V. Curtui H. Klaffke J. Lepschy E. Märtlbauer E. Schneider C. Seidler G. Thielert E. Uslenber R. Weber J. Wolff |
| Affiliation: | 1. Bundesinstitut für Risikobewertung, Thielallee 88-92, D-14195, Berlin 2. Chemisches und Veterin?runtersuchungsamt, Hedingerstr.2/1, D-72488, Sigmaringen 3. Ludwig-Maximilians-Universit?t München, Sch?nleutner Str. 8, D-85764, Oberschlei?heim 4. Justus-Liebig-Universit?t, Ludwigstrasse 21, D-35390, Giessen 5. Bayerische Landesanstalt für Landwirtschaft, V?ttinger Strasse 38, D-85354, Freising 6. Institut für Biochemie von Getreide und Kartoffein, Buncesforschungsanstalt für Ern?hrung und Lebensmittel, Schützenberg 12, D-32756, Detmold |
| Abstract: | The research project “Methods of Analysis and occurrence of important Fusarium toxins (deoxynivalenol and zearalenone) as well as the intake of these toxins by the German consumer” supported by the Federal Ministry of Consumer Protection, Food and Agriculture (BMVEL) is processed by the institutions mentioned above. This work represents a comprehensive summary of the contamination of food by zearalenone (ZEA). |
| Keywords: | mycotoxin zearalenone |
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