Predicting mycotoxins in foods: a review.

  title={Predicting mycotoxins in foods: a review.},
  author={Daiana Garc{\'i}a and Antonio Javier Ramos and Vicente Sanch{\'i}s and Sonia Marin},
  journal={Food microbiology},
  volume={26 8},
The need to ensure the microbiological quality and safety of food products has stimulated interest in the use of mathematical models for quantifying and predicting microbial behaviour. For 20 years, predictive microbiology has been developed for predicting the occurrence of food-borne pathogens, although these tools are dedicated to bacteria. Recently, the situation has changed and a growing number of studies are available in the literature dealing with the predictive modelling approach of… CONTINUE READING

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