Preharvest jHarvesting


Figure 1. Interactions that impact trichothecene contamination of cereals pre- and post-harvest in Europe.

from a critical limit (Aldred et al., 2004). In this chapter we review the key critical control points identified in the cereal production chain in relation to these two important classes of mycotoxins. Developing a HACCP program is essential to minimize consumer exposure to trichothecenes and ochratoxin A. The information used to develop the program also should be useful to the cereal production and processing industries as they develop specifications and management systems for preventing mycotoxin contamination in the food chain (Fig. 1).

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