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Occurrence of Fumonisins in the U.S. Food Supply

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Fumonisins in Food

Part of the book series: Advances in Experimental medicine and Biology ((AEMB,volume 392))

Abstract

Over the past several years a great deal of interest has been shown in assessing human exposure to the fumonisins. This interest, of course, arises as a result of the finding of fumonisins in foods and the expanding data base on toxicological effects, both acute and sub-acute. The basis for exposure assessment lies in surveys of foods as well as a knowledge of consumption patterns. An overview of such surveys, limited as they are, will be presented along with some evaluation of the methodology used.

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Author information

Authors and Affiliations

  1. U.S. Food and Drug Administration, 200 C St., S.W., Washington, DC, 20204, USA

    Albert E. Pohland

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  1. Albert E. Pohland
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Editor information

Editors and Affiliations

  1. Food and Drug Administration, National Center for Food Safety and Technology, Summit-Argo, Illinois, USA

    Lauren S. Jackson

  2. General Mills, Inc., Minneapolis, Minnesota, USA

    Jonathan W. DeVries

  3. University of Nebraska-Lincoln, Lincoln, Nebraska, USA

    Lloyd B. Bullerman

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© 1996 Springer Science+Business Media New York

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Pohland, A.E. (1996). Occurrence of Fumonisins in the U.S. Food Supply. In: Jackson, L.S., DeVries, J.W., Bullerman, L.B. (eds) Fumonisins in Food. Advances in Experimental medicine and Biology, vol 392. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1379-1_2

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  • DOI: https://doi.org/10.1007/978-1-4899-1379-1_2

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-1381-4

  • Online ISBN: 978-1-4899-1379-1

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