%0 Journal Article
%T PRESENCE OF CITRININ IN GRAINS AND ITS POSSIBLE HEALTH EFFECTS
%A Aleksandar Racz
%A Antonija Gali£¿
%A Borna £¿ulig
%A Dario Lasi£¿
%A Jasna Bo£¿nir
%A Martina Bevardi
%A Sonja Serdar
%A £¿eljka Kuhari£¿
%J Archive of "African Journal of Traditional, Complementary, and Alternative Medicines".
%D 2017
%R 10.21010/ajtcam.v14i3.3
%X Citrinin is a mycotoxin produced by several species of the genera Aspergillus, Penicillium and Monascus and it occurs mainly in stored grain. Citrinin is generally formed after harvest and occurs mainly in stored grains, it also occurs in other plant products. Often, the co-occurrence with other mycotoxins is observed, especially ochratoxin A, which is usually associated with endemic nephropathy. At the European Union level, systematic monitoring of Citrinin in grains began with the aim of determining its highest permissible amount in food. Thus, far the systematic monitoring of the above mentioned mycotoxin in Croatia is yet to begin
%K Citrinin
%K cereals
%K Balkan nephropathy
%K risk assessment
%U https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5412229/