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This document discusses the application of Hazard Analysis and Critical Control Point (HACCP) systems to control mycotoxins in foods and feeds. It notes that mycotoxins are toxic fungal metabolites that commonly contaminate staple foods and pose a global public health issue. The HACCP system is widely used in the food industry to prevent mycotoxin occurrence through control points in production. Key commodities controlled include cereals, grapes, coffee, nuts, milk and wines. Aflatoxins and ochratoxins are

Author

Luthfi Elghina

Language

EN