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Jonathan W. DeVries,Mary W. Trucksess,Lauren S. Jackson
Author : Jonathan W. DeVries,Mary W. Trucksess,Lauren S. Jackson Publisher : Springer Science & Business Media Page : 318 pages File Size : 45,7 Mb Release : 2002-03-31 Category : Technology & Engineering ISBN : 0306467801
Mycotoxins and Food Safety by Jonathan W. DeVries,Mary W. Trucksess,Lauren S. Jackson Pdf
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,Deepak Bhatnagar Pdf
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.
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.
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 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. 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
Mycotoxins and Food Safety by Romina Alina Marc Pdf
Global food security is a major issue worldwide. Given the rapid socioeconomic changes of the last decade, food processing, food supply, and consumption patterns have undergone significant changes, increasing the number of food security problems. One of these problems is mycotoxin contamination, which can have major adverse effects on food safety and crop yield. This book presents comprehensive information on recent advances in mycotoxins and food safety. It includes five sections: "Introduction: Mycotoxins and Food Safety Overview"; "The Influence of Contaminants on Food Safety" "Mycotoxins in Feed"; "Indirect Mycotoxin Contamination of Food Safety"; and "Control and Reduction of Mycotoxin Contamination".
Mycotoxins and Food Safety by Suna Sabuncuoglu Pdf
Foodborne illnesses are a global public health concern with implications worldwide. Mycotoxins are naturally occurring toxins produced by microfungi that are capable of causing disease and death in. living organisms. They are recognized as a major economic problem due to their impact on human health, animal productivity, and.domestic and.international.trade. This book provides updated information about foodborne mycotoxins, their toxicities, new determination methods, prevention strategies, and regulations around the world.
Aflatoxins are responsible for damaging up to 25% of the world's food crops, resulting in large economic losses in developed countries and human and animal disease in under-developed ones. In addition to aflatoxins, the presence of other mycotoxins, particularly fumonisins, brings additional concerns about the safety of food and field supplies. The
Mycotoxins by John F. Leslie,Ranajit Bandyopadhyay,A. Visconti Pdf
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.
The evaluation of the presence of mycotoxins in different matrices is achieved through different analytical tools (including quantitative or qualitative determinations). Studies of mycotoxin isolation, using chromatographyc equipment coupled to spectrometry detectors (QTrap-MS/MS, MS/MS tandem, QTOF-MS/MS), are the most useful tools to control their presence. All these studies represent key steps in the establishment of the limits of detection, limits of quantification, points of identification, accuracy, reproducibility, and repeatability of different procedures. The maximum permitted or recommended levels for mycotoxins in different matrices are within a wide range (including the levels tolerated by infants and animals). In addition, decontaminated strategies, as well as control and evaluation of exposure, are demanded by authorities and food safety systems. These authorities are not only concerned with the determination of mycotoxin presence but also with the toxicological effects of mycotoxins, and in vivo or in vitro assays are necessary for a complete evaluation. In fact, these assays are the basis for the control and prevention of population exposure to mycotoxins in dietary exposure studies. The most recent surveys focused on regulated mycotoxins (aflatoxins, fumonisins, trichothecenes, and zearalenones) and emerging toxins, such as enniatins and beauvericin in adult consumers, while very few studies have monitored mycotoxin levels in infant products. This Book of Toxins comprises 11 original contributions and one review. New findings regarding presence of mycotoxins in aromatic and medicinal plants, mango and orange juice, juices, pulps, jams, and beer, from Morocco, Pakistan, and Portugal are reported. In these studies, innovative techniques to study their presence has been developed, including liquid chromatography coupled with time-of-flight mass spectrometry to analyse mycotoxins and conjugated mycotoxins. Novel strategies to detect mycotoxin presence and comparisons the characteristics of a rapid quantitative analysis of different mycotoxins (deoxynivalenol, ochratoxin A, patulin, sterigmatocystin, and zearalenone) are also presented using acetyl- and butyrylcholinesterases and photobacterial strains of luminescent cells. Additionally, toxicological effects of zearalenone metabolites and beauvericin on SH-SY5Y neuronal cells are presented. One important point in the control of mycotoxins is related to decontaminated strategies, and in this sense the efficacy of potentially probiotic fruit-derived Lactobacillus isolates in removing aflatoxin M1 (AFM1) is presented. Other mycotoxin decontaminated techniques included in this book are electron beam irradiation (EBI) and degradation of zearalenone and ochratoxin A using ozone. Finally, a review that summarizes the newly discovered macrocyclic trichothecenes and their bioactivities over the last decade is included.
Mycotoxins in Agriculture and Food Safety by Kaushal K. Shinha,Deepak Bhatnagar Pdf
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.
Safety Evaluation of Certain Mycotoxins in Food by Joint FAO/WHO Expert Committee on Food Additives. Meeting,Food and Agriculture Organization of the United Nations Pdf
This volume contains monographs prepared at the fifty-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Five mycotoxins or groups of mycotoxins that contaminate food commodities were evaluated at the meeting: aflatoxin M1, fumonisins B1, B2, and B3, ochratoxin A, deoxynivalenol, and T -2 and HT -2 toxins. The monographs in this volume summarize the data that were reviewed on these contaminants, including information on metabolism and toxicity, epidemiology, analytical methods for their measurement in food commodities, sampling protocols, effects of processing, levels and patterns of contamination of food commodities, food consumption, and prevention and control. Based upon this information the Committee assessed the risks associated with intake of these mycotoxins.
Mycotoxins in Fruits and Vegetables by R. Barkai-Golan,Nachman Paster Pdf
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
Mycotoxin and Food Safety in Developing Countries by Hussaini Makun Pdf
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.
The mycotoxin factbook by D. Barug,D. Bhatnagar,H.P. van Egmond,J.W. van der Kamp,W.A. van Osenbruggen,A. Visconti Pdf
"Mycotoxins are poisonous chemical compounds produced by certain fungi. There are many such compounds, but only a few of them are regularly found in food and animal feedstuffs. Nevertheless, those that do occur in food and feed have great significance in the health of humans and livestock. The effects of some mycotoxins are acute, with symptoms of severe illness appearing very quickly. Other mycotoxins have longer term chronic or cumulative effects on health, including the induction of cancers and immune deficiency. Information about mycotoxins is far from complete, but enough is known to identify them as a serious problem in many parts of the world, causing significant economic losses in addition to their negative health effects. 'The mycotoxin factbook' is aimed at the latest developments to combat the mycotoxin problem. The book contains the peer-reviewed papers of the third conference of the World Mycotoxin Forum. The various chapters focus on mycotoxin food and feed risks in the context of human nutrition and animal feeding. Topics dealt with in 'The mycotoxin factbook' are: - Regulatory issues, international developments and the impact on worldtrade - The latest information on major mycotoxins and emerging problems in the food chain - The impact of mycotoxins in the feed chain - New developments in mycotoxin prevention - Trends in mycotoxin analysis 'The mycotoxin factbook' is a valuable resource for researchers and professionals from the food and feed industry as well as from the scientific community. This book is an ideal supplement to 'Meeting the mycotoxin menace' as published in 2004."
