Chapter 1 - Advances in post-harvest detection and control of fungal contamination of cereals: Naresh Magan, Esther Garcia-Cela, Carol Verheecke-Vaessen and Angel Medina, Cranfield University, UK;
1 Introduction
2 Factors affecting the activity of spoilage moulds and mycotoxin contamination
3 Volatiles as an early indicator of spoilage of stored cereals
4 Carbon dioxide monitoring for real-time identification of the risk of spoilage moulds and mycotoxins in stored cereals
5 Control strategies to minimise spoilage and mycotoxin contamination of stored grain: monitoring of relative humidity (RH) and temperature and
the use of molecular methods
6 Control strategies: hermetic storage of grain and use of natural compounds
7 Control strategies: biological control and irradiation techniques
8 Control technologies: cold plasma technology and ozone fumigation
9 Conclusions
10 Where to look for further information
11 References
Chapter 2 - Advances in postharvest storage and handling of barley: methods to prevent or reduce mycotoxin contamination: Zhao Jin and Paul Schwarz, North Dakota State University, USA;
1 Introduction
2 Postharvest handling and storage operations for barley
3 Mycoflora and mycotoxins of barley
4 Prevention or decontamination of mycotoxins in barley storage
5 Post-storage treatment of barley
6 Conclusion and future trends
7 Where to look for further information
8 References
Chapter 3 - Preventing mycotoxin contamination in groundnut cultivation: David Jordan, Rick Brandenburg and Gary Payne, North Carolina State University, USA; David Hoisington, Nick Magnan and James Rhoads, The University of Georgia, USA; Mumuni Abudulai, Savanna Agricultural Research Institute, Ghana; Koushik Adhikari and Jinru Chen, The University of Georgia, USA; Richard Akromah, William Appaw and William Ellis, Kwame Nkrumah University of Science and Technology, Ghana; Maria Balota and Kumar Mallikarjunan, Virginia Polytechnic Institute and State University, USA; Kenneth Boote and Greg MacDonald, University of Florida, USA; Kira Bowen, Auburn University, USA; Boris Bravo-Ureta and Jeremy Jelliffe, University of Connecticut, USA; Agnes Budu, University of Ghana, Ghana; Hendrix Chalwe, Alice Mweetwa and Munsanda Ngulube, University of Zambia, Zambia; Awere Dankyi and Brandford Mochia, Crops Research Institute, Ghana; Vivian Hoffmann, International Food Policy Research Institute, USA; Amade Muitia, Mozambique Institute of Agricultural Research, Mozambique; Agnes Mwangwela, Lilongwe University of Agriculture and Natural Resources, Malawi; Sam Njoroge, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Malawi; David Okello, National Semi-Arid Resources Research Institute (NaSARRI), Uganda; and Nelson Opoku, University for Development Studies, Ghana;
1 Introduction
2 Factors impacting aflatoxin development
3 Prediction models for aflatoxin development
4 Minimizing aflatoxin contamination
5 Aflatoxin contamination during drying, storage and processing
6 Challenges in mycotoxin research
7 Value chain projects
8 Conclusion
9 Where to look for further information
10 References
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