Mycotoxins in fruits and vegetables

著者

書誌事項

Mycotoxins in fruits and vegetables

edited by Rivka Barkai-Golan and Nachman Paster

Academic Press, 2008

  • : hbk

大学図書館所蔵 件 / 全6件

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

1. Risk Assessment and Safety Evaluation of Mycotoxins in Fruits Paola Battilani, Carlo Barbano, and Antonio Logrieco 2. Economic Aspects of Mycotoxins in Fruits and Vegetables Mary Ann Dombrink-Kurtzman 3. Regulations and Limits for Mycotoxins in Fruits and Vegetables H.P. van Egmond and M.A. Jonker 4. Factors Affecting Mycotoxin Production in Fruits Lauren S. Jackson and Fadwa Al-Taher 5. Diffusion of Mycotoxins in Fruits and Vegetables Patrizia Restani 6. Aspergillus Mycotoxins Rivka Barkai-Golan 7. Penicillium Mycotoxins Rivka Barkai-Golan 8. Alternaria Mycotoxins Rivka Barkai-Golan 9. Molecular Diversity of Aspergillus and Penicillium Species on Fruits and Vegetables Janos Varga, Jos Houbraken, Robert A. Samson, and Jens C. Frisvad 10. Detection of Penicillium, Aspergillus, and Alternaria Species in Fruits and Vegetables Mary Anne Roshni Amalaradjou and Kumar Venkitanarayanan 11. Detection and Determination of Ochratoxin A in Grape Products Armando Venancio 12. Detection and Determination of Patulin in Fruits Myrna Sabino 13. Detection and Determination of Alternaria Mycotoxins in Fruits and Vegetables Virginia Fernandez Pinto 14. Chemical Control of Mycotoxigenic Fungi Sonia Marin, Antonio J. Ramos, Vicente Sanchos 15. Physical Control of Mycotoxigenic Fungi Elazar Fallik 16. Biological Control of Mycotoxigenic Fungi in Fruits Raffaello Castoria, Sandra A. I. Wright, and Samir Droby 17. Effect of Processing on the Mycotoxin Content in Fruit Juice Gordon S. Shephard and Hester F. Vismer 18. Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in Wines Nachman Paster

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