Mycotoxins in food : detection and control
著者
書誌事項
Mycotoxins in food : detection and control
（Woodhead Publishing series in food science and technology）
CRC Press , Woodhead Publishing, 2004
- : us
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Leading researchers in the field are discovering that mycotoxins pose a significant health risk in both animal feed and foods for human consumption. However, the pace of distributing current information on their findings has been lagging until now. With its distinguished editors and international team of contributors, Mycotoxins in Food summarizes the wealth of the world's most recent research on how to assess the risks from mycotoxins, detect particular mycotoxins and control them at differing stages in the supply chain.
Mycotoxins in Food addresses risk assessment techniques, sampling methods, modeling, and detection techniques used to measure the risk of mycotoxin contamination. Current regulations governing mycotoxin limits in food are provided as well. The book includes chapters on the use of HACCP systems and mycotoxin control at different stages in the supply chain. Case studies demonstrate how these controls work for particular products. The last section details particular mycotoxins, form ochratoxin A and patulinto to zearalenone and fumonisins.
Assessing, detecting, and controlling mycotoxins is central to guaranteeing food safety. Therefore, it is important to understand the latest discoveries and data concerning these toxic compounds in order to limit animal and human exposure. This work is an authoritative reference for all those concerned with ensuring the safety of food.
目次
Measuring Risks
Risk Assessment and Risk Management of Mycotoxins in Food, T. Kuiper-Goodman
Modelling Exposure to Mycotoxins, D. Arcella and C. Leclercq
Current Regulations Governing Mycotoxin Limits in Foods,H.P. van Egmond and M. A. Jonker
Sampling for Mycotoxins,T.B. Whitaker
New Techniques for Mycotoxin Analysis, P. Patel
Rapid Detection of Mycotoxigenic Fungi in Plants, P. Nicholson
Controlling Risks
The Use of HACCP Systems to Control Mycotoxins: The Case of Cereals, D. Aldred, M. Olsen and N. Magan
Environmental Conditions Affecting Mycotoxins,V. Sanchis and N. Magan
The Control of Mycotoxins during Storage, P. Shapira and N. Paster
The Control of Mycotoxins During Secondary Processing, K. Scudamore
Risk Assessment and Management in Practice: Grapes and Wine, P. Battilani and A. Pietri
Controlling Mycotoxins in Animal Feed, H. Pettersson
Particular Mycotoxins
Ochratoxin A, J.L. Aish, E.H. Rippon, T. Barlow, and S. Hattersley
Patulin, G.J.A. Speijers
Zearalenone, A. J. Alldrick and M. Hajselova
Fumonisins, Dr. L Jackson
Other Mycotoxins, P.M. Scott
Deoxynivalenol, T. Kuiper-Goodman
Appendix
Control of Mycotoxins during Raw Material Production, P. Jennings, J. Kohl, and N.Gosman
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