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Full Description
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.
Contents
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.
