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Journal of Microbial & Biochemical Technology

Research Article - (2016) Volume 8, Issue 6

Quantifying the Levels of the Mutagenic, Carcinogenic Hydroxylated Aflatoxins (AFM1 and AFM2) in Artisanal Oaxaca-Type Cheeses from the City of Veracruz, Mexico

Estela Hernández-Camarillo1,2, Magda Carvajal-Moreno1,2*, Víctor J Robles-Olvera2, Manuel A Vargas-Ortiz1,3, Marco A Salgado-Cervantes2, Alain C Roudot4 and Guadalupe Rodríguez-Jimenes2
1Departamento de Botánica, Instituto de Biología, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, México
2Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo de Alimentos, México
3CONACYT-CIAD (Centro de Investigación en Alimentación y Desarrollo), Coordinación Culiacán, México
4Laboratoire d'évaluation du risque chimique pour le consommateur, Université Bretagne Occidentale, France
*Corresponding Author: