Mycotoxins and Food Safety

By: Jonathan W. DeVries (Editor), Mary W. Trucksess (Editor), Lauren S. Jackson (Editor)

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Hardcover | 31 March 2002

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Hardcover
295 Pages

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25.4 x 17.8 x 1.91

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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 the most comprehensive and current information on the topic of mycotoxins and assuring food safety. Chapters represented in the book reflect such 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.

Industry Reviews

"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)

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Relevance of Mycotoxins in the Food Supply and in the Built Environment
Introduction	p. 1
Biology and Ecology of Mycotoxigenic Aspergillus Species as Related to Economic and Health Concerns	p. 3
Aspects of the Ecology of Fusarium Toxins in Cereals	p. 19
Biology and Ecology of Toxigenic Penicillium Species	p. 29
Chemistry and Toxicology of Molds Isolated from Water-Damaged Buildings	p. 43
Biological Control of Fusarium Head Blight of Wheat and Deoxynivalenol Levels in Grain Via Use of Microbial Antagonists	p. 53
Analytical Aspects of Mycotoxins
Introduction	p. 71
Sampling Wheat for Deoxynivalenol	p. 73
Novel Assays and Sensor Platforms for the Detection of Aflatoxins	p. 85
Electrospray Mass Spectrometry for Fumonisin Detection and Method Validation	p. 95
Recent Advances in Analytical Methodology for Cyclopiazonic Acid	p. 107
Methods of Analysis for Ochratoxin A	p. 117
HPLC Detection of Patulin in Apple Juice with GC/MS Confirmation of Patulin Identity	p. 135
Methods for the Determination of Deoxynivalenol and Other Trichothecenes In Foods	p. 141
Processing Effects on Mycotoxins
Introduction	p. 155
Characterization of Clay-Based Enterosorbents for the Prevention of Aflatoxicosis	p. 157
Effect of Processing on Aflatoxin	p. 173
Effect of Processing on Deoxynivalenol and Other Trichothecenes	p. 181
Effect of Processing on Ochratoxin A (OTA) Content of Coffee	p. 189
Stability of Fumonisins in Food Processing	p. 195
Effects of Processing on Zearalenone	p. 205
Mycotoxins and Fermentation--Beer Production	p. 217
Toxicity, Risk Assessment and Regulatory Aspects of Mycotoxins
Introduction	p. 227
Aflatoxin, Hepatitis and Worldwide Liver Cancer Risks	p. 229
Risk Assessment of Deoxynivalenol in Food: Concentration Limits, Exposure and Effects	p. 235
Risk Assessment of Ochratoxin: Current Views of the European Scientific Committee on Food, the JECFA and the CODEX Committee on Food Additives and Contaminants	p. 249
Worldwide Regulations for Mycotoxins	p. 257
Economic Changes Imposed by Mycotoxins in Food Grains: Case Study of Deoxynivalenol in Winter Wheat	p. 271
U.S. Perspective on Mycotoxin Regulatory Issues	p. 277
Index	p. 287
Table of Contents provided by Syndetics. All Rights Reserved.

Mycotoxins and Food Safety

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

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