Mycotoxins in Food
Detection and Control
- 1st Edition - July 16, 2004
- Imprint: Woodhead Publishing
- Editors: N Magan, M Olsen
- Language: English
- Hardback ISBN:9 7 8 - 1 - 8 5 5 7 3 - 7 3 3 - 4
- eBook ISBN:9 7 8 - 1 - 8 5 5 7 3 - 9 0 8 - 6
Mycotoxins, toxic compounds produced by fungi, pose a significant contamination risk in both animal feed and foods for human consumption. With its distinguished editors and… Read more
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Request a sales quoteMycotoxins, toxic compounds produced by fungi, pose a significant contamination risk in both animal feed and foods for human consumption. With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research on how to assess the risks from mycotoxins, detect particular mycotoxins and control them at differing stages in the supply chain.
Part one addresses risk assessment techniques, sampling methods, modelling and detection techniques used to measure the risk of mycotoxin contamination and the current regulations governing mycotoxin limits in food. Part two looks at how the risk of contamination may be controlled, with chapters on the use of HACCP systems and mycotoxin control at different stages in the supply chain. Two case studies demonstrate how these controls work for particular products. The final section details particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins.
Mycotoxins in food is a standard reference for all those concerned with ensuring the safety of food.
Part one addresses risk assessment techniques, sampling methods, modelling and detection techniques used to measure the risk of mycotoxin contamination and the current regulations governing mycotoxin limits in food. Part two looks at how the risk of contamination may be controlled, with chapters on the use of HACCP systems and mycotoxin control at different stages in the supply chain. Two case studies demonstrate how these controls work for particular products. The final section details particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins.
Mycotoxins in food is a standard reference for all those concerned with ensuring the safety of food.
- Discusses the wealth of recent research in this important area
- Covers risk assessment, detection of particular mycotoxins and how to control them throughout the supply chain
- Describes how the risk of contamination can be controlled, including the use of HACCP systems
All those concerned with ensuring the safety of food
Part 1 Measuring risks: Risk assessment; Modelling exposure; Current mycotoxin limits in food; Sampling for mycotoxins; Mycotoxin analysis for foods; Rapid detection of mycotoxigenic fungi in plants. Part 2 Controlling risks: The use of HACCP systems in the control of mycotoxins in cereals; Environmental conditions affecting mycotoxins; Control of mycotoxins in primary production; Control of mycotoxins in storage; Control of mycotoxins: Secondary processing; Control of mycotoxins in animal feed. Part 3 Particular mycotoxins: Ochratoxin A; Patulin; Zearalenone; Fumonisins; Other mycotoxins.
- Edition: 1
- Published: July 16, 2004
- Imprint: Woodhead Publishing
- No. of pages: 488
- Language: English
- Hardback ISBN: 9781855737334
- eBook ISBN: 9781855739086
NM
N Magan
Professor Naresh Magan is Head of the Applied Mycology Group at Cranfield University, UK.
Affiliations and expertise
Cranfield University, UKMO
M Olsen
Dr Monica Olsen is a Senior Biologist at the National Food Administration in Sweden. Both are internationally recognised for their research on mycotoxins.
Affiliations and expertise
National Food Administration, SwedenRead Mycotoxins in Food on ScienceDirect