Meeting the Mycotoxin Menace

Authors: Edited by D. Barug, H. van Egmond, R. Lopez-Garcia, T. van Osenbruggen and A. Visconti
Mycotoxins are toxic secondary metabolites of moulds belonging essentially to the Aspergillus, Penicillium, and Fusarium genera. They can be produced on a wide range of agricultural commodities and under a diverse range of situations. Due to their various toxic effects and their good thermal stability, the presence of mycotoxins in foods and feeds is potentially hazardous to the health of both humans and animals. Mycotoxins may cause damage to e.g. liver, kidney or the nervous system, some are even carcinogenic. There is growing concern for ways in which these fungi and their mycotoxins can be prevented from entering the human and animal food chain. And worldwide changes in legislation ever increase the need for more precise and sensitive mycotoxin analytical methods.

’Meeting the mycotoxin menace’ contains the peer-reviewed papers of the second World Mycotoxin Forum held 17-18 February 2003 in Noordwijk, the Netherlands. The book focusses on the various aspects related to the presence, prevention, control, sampling and analysis of mycotoxins in agricultural commodities, foods and feeds. In this publication special attention is given to new developments in this field. The editors firmly believe that the very nature of the themes chosen and the excellence of the papers by invited experts from various disciplines will draw an audience from both the food and feed industry, regulatory authorities and science.

Availability: In Print
Publication date: 2004
Binding: Hardback
Dimensions: Unknown
Weight: Unknown
Extent:320 pp
ISBN: (10 Digit) 90-76998-28-0 (13 Digit) 9978-90-76998-28-2

Book Contents

Mycotoxins: Current issues in U.S.A
Mycotoxins: Current issues in South America
Current mycotoxin issues in Australia and Southeast Asia
Mycotoxins worldwide: Current issues in Africa
Plant breeding as a tool for reducing mycotoxins in cereals
Control of Fusarium and Aspergillus species and associated mycotoxins on wheat and maize
Making wine safer: the case of ochratoxin A
Biocontrol of aflatoxins in peanuts
The implementation of EU controls on imported food
The fate of mycotoxins during cereal processing
Peanuts, aflatoxin, and the U.S. origin certification program
Mycotoxins in spices: red pepper
Sampling and sample preparation of pistachios
Development of certified reference materials for mycotoxins
Multi-mycotoxin determination methodology
Moulds and mycotoxins in silage
Mycotoxins in the animal production chain
The use of a dynamic in vitro model of the gastrointestinal tract (TIM) in studying mycotoxin adsorbents
Mycotoxin research: progress and future prospects