Factors influencing production of mycotoxin in food, Range of regulatory limits for mycotoxins and max acceptable level of aflatoxin BY WHO

Factors influencing the production of mycotoxins in food:
Maximum acceptable levels of aflatoxin:

Range of regulatory limits for mycotoxins

Reference: WHO. Chapter 2: Foodborne Harzards. Available at: http://www.who.int/foodsafety/publications/capacity/en/2.pdf