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Fumonisins in Foods from Cordoba (Argentina), Presence: Mini Review
Daniel Lerda*Laboratory of Molecular Genetics, Faculty of Medicine, Faculty of Chemical Sciences, Catholic University of Córdoba, Jacinto Río 571 2nd Floor, Bº General Paz, 5004 Córdoba, Argentina
- *Corresponding Author:
- Daniel Lerda
Laboratory of Molecular Genetics, Faculty of Medicine
Faculty of Chemical Sciences, Catholic University of Córdoba
Jacinto Río 571 2nd Floor, Bº General Paz, 5004 Córdoba, Argentina
Tel: 54 351 155918595
E-mail: dlerda@coyspu.com.ar
Received date: April 07, 2017; Accepted date: April 29, 2017; Published date: May 03, 2017
Citation: Lerda D (2017) Fumonisins in Foods from Cordoba (Argentina), Presence: Mini Review. Toxicol Open Access 3:125. doi: 10.4172/2476-2067.1000125
Copyright: © 2017 Lerda D. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
This review emphasizes, specifically, the determination of fumonisins in different food substrates, made in different commercial centers of Córdoba, Argentina. The importance of reviewing this research is related to public health, since food is part of human development and this must be safe. These contaminations, which we try to determine in different food substrates, in some cases occurred in very small quantities, but in most cases, the consumption is through the children and for long periods of time. Among these foods are those based on corn, this cereal has a great possibility of being contaminated with fumonisins and other mycotoxins as evidenced by research conducted in our country.
