Mycotoxins in food : detection and control
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : N Magan; M Olsen
- ناشر : Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead Pub.
- چاپ و سال / کشور: 2004
- شابک / ISBN : 9781855737334
Description
Preliminaries; Contents; Preface; Contributor contact details; 1 Risk assessment and risk management of mycotoxins in food; 2 Modelling exposure to mycotoxins; 3 Current regulations governing mycotoxin limits in food; 4 Sampling for mycotoxins; 5 Mycotoxin analysis current and emerging technologies; 6 Rapid detection of mycotoxigenic fungi in plants; 7 The use of HACCP in the control of mycotoxins the case of cereals; 8 Environmental conditions affecting mycotoxins; 9 Control of mycotoxins in storage and techniques for their decontamination; 10 Control of mycotoxins secondary processing. 11 Risk assessment and management in practice ochratoxin in grapes and wine12 Controlling mycotoxins in animal feed; 13 Ochratoxin A; 14 Patulin; 15 Zearalenone; 16 Fumonisins; 17 Other mycotoxins; 18 Control of mycotoxins raw material production; Index.
Mycotoxins are toxic compounds produced by fungi. They are produced in foods of plant origin and pose a significant contamination risk in cereal and other foods. 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.
