Mycotoxins and Food Safety

by Jonathan W. DeVries
Mycotoxins and Food Safety
Author: Jonathan W. DeVries
Publisher: Springer Science & Business Media
Total Pages: 318
Release: 2002-03-31
Genre: Technology & Engineering
ISBN: 9780306467806
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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.

Mycotoxins in Agriculture and Food Safety

by Kaushal K. Shinha
Mycotoxins in Agriculture and Food Safety
Author: Kaushal K. Shinha
Publisher: CRC Press
Total Pages: 538
Release: 1998-07-16
Genre: Technology & Engineering
ISBN: 9780824701925
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Describes a range of mycotoxins occurring as contaminants in agricultural crops and animal products, and details the implementation of food safety regulations via governmental and international agencies. The book charts the progress made in mycotoxicology since the early 1990s. It also profiles recent advances in mycotoxin analysis methods.

Food Safety & Mycotoxins

by Aibo Wu
Food Safety & Mycotoxins
Author: Aibo Wu
Publisher: Springer Nature
Total Pages: 170
Release: 2019-11-08
Genre: Technology & Engineering
ISBN: 9813290382
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Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production. This book reviews the latest research on mycotoxins that directly concern food safety, and especially focuses on detection technologies, risk assessment and control strategiescurrently being used in China. Gathering contributions from over 20 respected researchers, the book will benefit graduatestudents, researchers and management groups from various disciplines, including food science and technology, analytical chemistry, plant pathology, public health, etc.

Mycotoxin and Food Safety in Developing Countries

by Hussaini Makun
Mycotoxin and Food Safety in Developing Countries
Author: Hussaini Makun
Publisher: BoD – Books on Demand
Total Pages: 284
Release: 2013-04-10
Genre: Medical
ISBN: 9535110969
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This book provides information on the incidence of fungi and mycotoxins in some African countries, the health implications and possible intervention control strategies for mycotoxins in developing countries and in Africa in particular. It will therefore be of interest to students, educators, researchers and policy makers in the fields of medicine, agriculture, food science and technology, trade and economics. Food regulatory officers also have quite a lot to learn from the book. Although a lot of the generated data in the area of mycotoxicology are available to the developed world, information on the subject area from Africa is scanty and not usually available in a comprehensive form. This book attempts to address the gap. Being an open access book, it will be of great benefit to scientists in developing countries who have limited access to information due to lack of funds to pay or subscribe for high quality journals and data from commercial publishing and database companies.

Mycotoxins

by John F. Leslie
Mycotoxins
Author: John F. Leslie
Publisher: CABI
Total Pages: 496
Release: 2008
Genre: Science
ISBN: 1845930827
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This book is an outcome of the MycoGlobe conference in Accra. Most of the chapters are based on invited oral presentations made at the conference. The chapters in this book touch on issues including health, trade, ecology, epidemiology, occurrence, detection, management, awareness and policy. This book serves as a source of information on the occurrence and impact of mycotoxins on everything from trade and health to agricultural production in addition to suggesting opportunities for their management in Africa and elsewhere by researchers, policy makers and development investors.

Mycotoxins in Fruits and Vegetables

by R. Barkai-Golan
Mycotoxins in Fruits and Vegetables
Author: R. Barkai-Golan
Publisher: Elsevier
Total Pages: 407
Release: 2011-09-02
Genre: Science
ISBN: 0080557856
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Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of moisture and temperature. They colonize in a variety of foods from harvest to the grocer. Mycotoxins have gained world wide interest in recent years with the revelation of the effect of these toxins on health. A current example is the presence of ochratoxin A, a human carcinogen and nephrotoxin, in wines. The increased concern about fruit safety has led to increased studies throughout the world and enhanced awareness for stringent regulations governing mycotoxin limits in food.Presented in three defined sections, this is the first book to provide comprehensive analysis of the main mycotoxins contaminating fruits and vegetables and their derived products. The first section provides a safety evaluation of mycotoxins in fruits and vegetables, details regarding factors affecting mycotoxin production and diffusion in the fruit tissue, and recent methods for detection of mycotoxigenic fungi and mycotoxins produced by the fungi. The second part takes a critical look at the main individual mycotoxins and the third section focuses on approaches for prevention and control. - The first book dedicated to mycotoxins in fruits and vegetables - Presents mycological, mycotoxicological and phytopathological aspects of fruits and vegetables - Includes an analysis of detection, prevention and control methods for mycotoxigenic fungi and the mycotoxins they produce - Provides a complete risk assessment and safety evaluation of mycotoxins in perishable produce

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security

by Management Association, Information Resources
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
Author: Management Association, Information Resources
Publisher: IGI Global
Total Pages: 1318
Release: 2020-09-17
Genre: Technology & Engineering
ISBN: 1799853551
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The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.

Mycotoxins in Food and Beverages

by Didier Montet
Mycotoxins in Food and Beverages
Author: Didier Montet
Publisher:
Total Pages: 0
Release: 2023-06-26
Genre:
ISBN: 9780367682804
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The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimations of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling.

Aflatoxins in Food

by Khalid Rehman Hakeem
Aflatoxins in Food
Author: Khalid Rehman Hakeem
Publisher: Springer Nature
Total Pages: 314
Release: 2022-01-13
Genre: Technology & Engineering
ISBN: 303085762X
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Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on a larger scale. Aflatoxins are produced by certain species of fungi the most prominent among which are Aspergillus flavus, A. parasiticus and A. nominous. Food commodities of African and South Asian countries are especially reported to have aflatoxins well beyond the allowable limits but due to the global trade of food commodities developed countries are also prone towards the perils of aflatoxins. Moreover, climate changes may have a substantial impact on the distribution and global prevalence of aflatoxins in the near future. The International Agency for Research on Cancer (IARC) has classified the aflatoxins as group 1 category carcinogen. Aflatoxins are also reported as teratogenic, mutagenic, growth retardant, immunosuppressant and may also cause nervous system and reproductive system disorders. Preventive approaches involving good manufacturing from “farm to fork” are the major focus of the current food industry. The aim of our book is to provide readers with the most recent data and up-to-date studies from aflatoxins research, with specific focuses on (i) the impact of aflatoxins on human health, (ii) new approaches by the researchers from different parts of the world to degrade aflatoxins and (iii) potential preventive approaches that can significantly lessen the burden of aflatoxins in food products