Unveiling the Culinary Marvel of Masa Harina: A Gluten-Free Staple
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Masa harina, colloquially known as corn dough or masa flour, stands as a
culinary gem cherished for its gluten-free nature and distinctive
attributes. Craf...
Food safety can be defined as the “the avoidance of food borne pathogens, chemical toxicants and physical hazards, but also includes issues of nutrition, food quality and education.” The focus is on “microbial, chemical or physical hazards from substances than can cause adverse consequences.”
Friday, August 26, 2011
Citrinin
Citrinin is a toxin fungal metabolite ‘mycotoxin’ produced by some moulds of the genera Penicillium, Aspergillus and Monascus growing on certain food commodities, especially cereals and fruit.
Citrinin was isolated as a pure compound from a culture of Penicillium citrinium in 1931 by Hetherington and Raistrick. Many species of Penicillium have been reported to produce citrinin, including P. verrucosum.
Citrinin exhibits a number of toxic effects in animals and its presence in food is undesirable. Citrinin has mainly been found in rice and other cereals.
Citrinin has been found on Indian groundnuts infected with A. flavus, P. citrinum and A. terreus.
Citrinin often occurs in conjunction with ochratoxin A, another mycotoxin capable of altering renal function.
Citrinin is a relatively small molecule (C13H14O5) and is slightly soluble in water. Under long wave UV light, it fluoresces lemon yellow. It is known carcinogen.
Citrinin
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