Mycotoxins and Food Safety

AvAmerican Chemical Society,Jonathan W. DeVries

Inbunden, Engelska, 2002

Del i serien Advances in Experimental Medicine and Biology

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Beskrivning

Mycotoxins, from the Greek "mukes" referring to fungi or slime molds and toxin from the Latin "toxicum" referencing a poison for arrows, have earned their reputation for being potentially deleterious to the health and well being of a consuming organism, whether it be animal or human. Unfortunately, mycotoxins are a ubiquitous factor in the natural life cycle of food producing plants. As such, control of the potential impact of mycotoxins on food safety relies heavily upon accurate analysis and surveys followed by commodity segregation and restricted use or decontamination through processing. The purpose of this book is to provide comprehensive and up-to-date information on the topic of mycotoxins and assuring food safety. Chapters represented in the book reflect diverse topics ranging from occurrence and impact, analysis, reduction through processing and plant breeding, toxicology and safety assessments to regulatory perspectives. Authors represent a range of international perspectives.

Produktinformation

Utgivningsdatum:2002-03-31
Mått:178 x 254 x 23 mm
Vikt:787 g
Format:Inbunden
Språk:Engelska
Serie:Advances in Experimental Medicine and Biology
Antal sidor:295
Upplaga:2002
Förlag:Springer Science+Business Media
ISBN:9780306467806

Utforska kategorier

Farmakologi inom Medicin
Tillverkningsteknik inom Naturvetenskap och teknik

Recensioner i media

"Overall, this book provides a good review of most of the major issues in mycotoxicology and food safety. It will be a useful reference tool for researchers and graduate students in the field." (Mycopathologia, 156 (2002)

Innehållsförteckning

Biology and Ecology of Mycotoxigenic Aspergillus Species as Related to Economic and Health Concems.- Aspects of the Ecology of Fusarium Toxins in Cereals.- Biology and Ecology of ToxigenicPenicilliumSpecies.- Chemistry and Toxicology of Molds Isolated from Water-Damaged Buildings.- Biological Control of Fusarium Head Blight of Wheat and Deoxynivalenol Levels in Grain Via Use of Microbial Antagonists.- Sampling Wheat for Deoxynivalenol.- Novel Assays and Sensor Platforms for the Detection of Aflatoxins.- Electrospray Mass Spectrometry for Fumonisin Detection and Method Validation.- Recent Advances in Analytical Methodology for CycJopiazonic Acid.- Methods of Analysis for Ochratoxin A.- HPLC Detection of Patulin in Apple Juice with GC/MS Confirmation of Patulin Identity.- Methods for the Determination of Deoxynivalenol and Other Trichothecenes In Foods.- Characterization of Clay-Based Enterosorbents for the Prevention of Aflatoxicosis.- Effect of Processing on Aflatoxin.- Effect of Processing on Deoxynivalenol and Other Trichothecenes.- Effect of Processing on Ochratoxin A (OTA) Content of Coffee.- Stability of Fumonisins in Food Processing.- Effects of Processing on Zearalenone.- Mycotoxins and Fermentation — Beer Production.- Aflatoxin, Hepatitis and Worldwide Liver Cancer Risks.- Risk Assessment of Deoxynivalenol in Food: Concentration Limits, Exposure and Effects.- Risk Assessment of Ochratoxin: Current Views of the European Scientific Committee on Food, the JECFA and the CODEX Committee on Food Additives and Contaminants.- Worldwide Regulations for Mycotoxins.- Economic Changes Imposed by Mycotoxins in Food Grains: Case Study of Deoxynivalenol in Winter Wheat.- U.S. Perspective on Mycotoxin Regulatory Issues.