Mycotoxin producing fungi and mycotoxins in foods in Hungary in the period 1994-2002

J. Varga; B. Tóth; J. Téren

doi:10.1556/aalim.34.2005.3.9

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Acta Alimentaria

Volume/Issue:: Volume 34: Issue 3

Mycotoxin producing fungi and mycotoxins in foods in Hungary in the period 1994-2002

Authors:

J. Varga

J. Varga Department of Microbiology, Faculty of Sciences, University of Szeged H-6701 Szeged, P.O. Box 533. Hungary

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B. Tóth

B. Tóth Cereal Research Non-profit Company H-6701 Szeged, P.O. Box 391. Hungary

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, and

J. Téren

J. Téren Animal Health and Food Control Station H-6701 Szeged, P.O. Box 446. Hungary

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Pages:: 267–275

Online Publication Date:: 29 Sep 2005

Publication Date:: 01 Sep 2005

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.34.2005.3.9

Keywords:: Fusarium; Fusarium; Aspergillus; aflatoxin; fumonisin; ochratoxin; patulin; trichothecene

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Our knowledge on the presence of mycotoxin producing fungi and mycotoxins in food commodities in the last decade in Hungary has been summarized in this review. Among the mycotoxin producing fungi, detailed data are available for Fusarium species in cereals, and mycotoxigenic Aspergillus species in different food commodities including coffee, raisins and spices. Ochratoxin concentrations above the tolerable limit have mostly been detected in imported products such as peanuts and coffee. Ochratoxin levels close to the tolerable limit have been observed in Hungarian red peppers. Besides, ochratoxin A has also been detected in Hungarian wine, beer and raisins. Aflatoxins are usually detected in considerable quantities only in imported agricultural products in Hungary, while patulin concentrations were usually below the allowable limit in Hungarian apple juice concentrates. In the future, continuous sampling and analysis of foods and feeds are required to ensure consumer safety in Hungary.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
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ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)