Micotoxinas en quesos. II. Detección, inhibición de su producción y detoxificación

Occurence of mycotoxins in dairy products, cheese included, is the result of direct and indirect contamination. For this reason, it is necessary to control their presence. This review deals with the detection of mycotoxins in cheeses, as well as control of their production, and detoxification. Furthermore, it deals with the evolution in the standardization of the processes, and the use of biological tests and physicochemical methods in the detection of aflatoxins. In the control of the development of molds in the transformation industry, some recognized authors have proposed the following measures: appropiate hygiene practices, use of antifungal products, vacuum conditions and refrigerated storage.