References - Aflatoxins

1. Bradburn, N. Coker, RD ve Blunden, G. 1994. The aetiology of turkey ?X? disease. Phytochemistry, 35, 817.
2. Richard, J. L. (2007). Some major mycotoxins and their mycotoxicoses-An overview. International Journal of Food Microbiology, 119: 3?10.
3. Bayman, P. and Cotty, P.J. (1993). Genetic diversity in Aspergillus flavus. Association with aflatoxin production and morphology. Can. J. Bot., 71, 23?31.
4. Jackson, LS; Al-Taher, F. 2008. Factors Affecting Mycotoxin Production in Fruits, In: Mycotoxins in Fruits and Vegetables pp: 118-124,137,138, Eds, Barkai-Golan R., Paster N., Elsevier, California, USA.
5. Coppock RW., Christian RG. 2007. Mycotoxins, In: Veterinary Toxicology pp 939-950, Ed. Gupta RC., Elsevier, California, USA.
6. Varga J. , Frisvad J.C. and Samson R.A. 2009  A reappraisal of fungi producing aflatoxins. World Mycotoxin Journal, 2 (3): 263-277.  
7. IARC. (1993). IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins. IARC, Lyon, France.
8. EFSA, European Food Safety Authority. (2007). Opinion of the scientific panel on contaminants in the food chain on a request from the commission related to the potential increase of consumer heath risk by a possible increase of the existing maximum levels for aflatoxins in almonds, hazelnuts and pistachios and derived products. EFSA Journal, 446, 1-127.
9. EFSA (European Food Safety Authority). (2005). Opinion of the Scientific Committee on a request from EFSA related to a harmonised approach for risk assessment of substances which are both genotoxic and carcinogenic. The EFSA Journal, 282, 1-31.
10. JECFA, 1998. Evaluations of Certain Food Additives and Contaminants. WHO Food additives Series, vol. 40. IPCS, WHO, Geneva, Switzerland
11. Scientific Committee for Food (SCF). 1994. European Commission DG XXIV Unit B3. Thirty-fifth Report. Opinion on aflatoxins B1, B2, G1, G2, M1 and patulin. Expressed on 23 September 1994.
12. Leblanc J.C., Tard A., Volatier J.L., Verger P. 2005. Estimated dietary exposure to principal food mycotoxins from The First French Total Diet Study. Food Additives and Contaminants, 22(7): 652?672.
13. http://fapas.com/proficiency-testing-schemes/fapas/
14. http://www.romerlabs.com/en/products/mycotoxins/reference-materials/
15. http://www.lgcpt.com/products.aspx