Hello, I'm the Director of Analytical Services of a major US food
manufacturer,
and we have engaged in an Aflatoxin research study of such Toxin in foods.
While there is copious amounts of Technical Literature on the subject,
there
are, nonetheless, certain specific questions regarding this Toxin.
I would like to establish a dialogue on it with some person knowledgeable
in
Aflatoxin, production, thermal stability and inhibitory factors. These
concern
the types B1,B2,G1,G2. Preferably, but not limited to, Aflatoxin growth in
Fruits.
Secondarily, other topics such as Ochratoxin, T2 Toxin, Penicilic Acid and
Fumanisin would be of interest.
Will appreciate a reply.
M.J. Gordon
A.O.L.
Phone: 201-794-4028
Fax: 201-794-4012
M.J. GORDON, PhD.
