Author(s): Bashir M. Jarrar and R.M. Natour
Article publication date: 1984-09-01
Vol. 2 No. 2 (yearly), pp. 32-36.
143
Keywords
foodstuffs, aflatoxin, sustainability
Abstract
Ten different foodstuffs consumed in several countries of the Middle East were tested for their suitability as substrates for aflatoxin production. Out of these, pine nut and Licorice Root (Sweet Root = Glycyrrhiza gabra) were found to favor the production of aflatoxin, which make them, under certain conditions, a source of risk