Mycotoxins and Food Safety

Mycotoxins and Food Safety

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Mycotoxins, from the Greek qmukesq referring to fungi or slime molds and toxin from the Latin qtoxicumq 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.Lee, U.S., Jang, H.S., Tanaka, T., Hasegawa, A., Oh, Y.J., Cho, C.M., Suguira, Y., and Ueno, Y., 1986, Further survey on the ... Nelson, P.E., Toussoun, T.A., and Marasas, W.F.O., 1983, Fusarium Species: An Illustrated Manual for Identification, anbsp;...

Title:Mycotoxins and Food Safety
Author:Jonathan W. DeVries, Mary W. Trucksess, Lauren S. Jackson
Publisher:Springer Science & Business Media - 2012-12-06


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