Mycotoxins as one of the foodborne risks most susceptible to climatic change
Апстракт
The impact of climate change on agriculture and food safety is certain. This may affect mycotoxin concentrations as fungi with higher temperature optima for growth and mycotoxin production will dominate in regions with currently cooler climates, or become less prevalent as the temperatures become too high in areas where the temperature is already hot. In Serbia, recent drought and then flooding confirmed that mycotoxins are one of the foodborne hazards most susceptible to climate change. This paper ams to discuss the weather influence on the mycotoxicology situation and to point out the possibility of prediction and prevention of such future problems.
Кључне речи:
climate change / food safety / mycotoxinsИзвор:
58th International Meat Industry Conference (MEATCON2015), 2015, 5, 207-210Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Nešić, Ksenija AU - Milićević, Dragan AU - Nešić, Vladimir AU - Ivanović, Snežana PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1265 AB - The impact of climate change on agriculture and food safety is certain. This may affect mycotoxin concentrations as fungi with higher temperature optima for growth and mycotoxin production will dominate in regions with currently cooler climates, or become less prevalent as the temperatures become too high in areas where the temperature is already hot. In Serbia, recent drought and then flooding confirmed that mycotoxins are one of the foodborne hazards most susceptible to climate change. This paper ams to discuss the weather influence on the mycotoxicology situation and to point out the possibility of prediction and prevention of such future problems. PB - Elsevier Science Bv, Amsterdam C3 - 58th International Meat Industry Conference (MEATCON2015) T1 - Mycotoxins as one of the foodborne risks most susceptible to climatic change VL - 5 SP - 207 EP - 210 DO - 10.1016/j.profoo.2015.09.058 ER -
@conference{ author = "Nešić, Ksenija and Milićević, Dragan and Nešić, Vladimir and Ivanović, Snežana", year = "2015", abstract = "The impact of climate change on agriculture and food safety is certain. This may affect mycotoxin concentrations as fungi with higher temperature optima for growth and mycotoxin production will dominate in regions with currently cooler climates, or become less prevalent as the temperatures become too high in areas where the temperature is already hot. In Serbia, recent drought and then flooding confirmed that mycotoxins are one of the foodborne hazards most susceptible to climate change. This paper ams to discuss the weather influence on the mycotoxicology situation and to point out the possibility of prediction and prevention of such future problems.", publisher = "Elsevier Science Bv, Amsterdam", journal = "58th International Meat Industry Conference (MEATCON2015)", title = "Mycotoxins as one of the foodborne risks most susceptible to climatic change", volume = "5", pages = "207-210", doi = "10.1016/j.profoo.2015.09.058" }
Nešić, K., Milićević, D., Nešić, V.,& Ivanović, S.. (2015). Mycotoxins as one of the foodborne risks most susceptible to climatic change. in 58th International Meat Industry Conference (MEATCON2015) Elsevier Science Bv, Amsterdam., 5, 207-210. https://doi.org/10.1016/j.profoo.2015.09.058
Nešić K, Milićević D, Nešić V, Ivanović S. Mycotoxins as one of the foodborne risks most susceptible to climatic change. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:207-210. doi:10.1016/j.profoo.2015.09.058 .
Nešić, Ksenija, Milićević, Dragan, Nešić, Vladimir, Ivanović, Snežana, "Mycotoxins as one of the foodborne risks most susceptible to climatic change" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):207-210, https://doi.org/10.1016/j.profoo.2015.09.058 . .