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Mycotoxins in food : detection and control /
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...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge, Eng. :
CRC Press ; Woodhead Pub.,
2004.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Mycotoxins in Food: Detection and Control; Copyright Page; Table of Contents; Preface; Contributor contact details; Part I: Measuring risks; Chapter 1. Risk assessment and risk management of mycotoxins in food; 1.1 Introduction to risk assessment of mycotoxins; 1.2 Hazard identification; 1.3 Hazard characterization; 1.4 Exposure assessment; 1.5 Risk characterization and evaluation; 1.6 Risk management of mycotoxins; 1.7 Conclusion; 1.8 References; Chapter 2. Modelling exposure to mycotoxins; 2.1 Introduction: quality and availability of data.
- 2.2 Deterministic methods for assessing mycotoxin exposure2.3 Probabilistic modelling techniques for assessing mycotoxin exposure; 2.4 Conclusions; 2.5 References; Chapter 3. Current regulations governing mycotoxin limits in food; 3.1 Introduction: regulating mycotoxins in food; 3.2 Factors affecting mycotoxin regulation in the food industry; 3.3 Case study: international inquiry into mycotoxin regulations in 2002/2003; 3.4 Conclusion; 3.5 Sources of further information and advice; 3.6 Acknowledgement; 3.7 References; Chapter 4. Sampling for mycotoxins.
- 4.1 Introduction: mycotoxin sampling definition and uncertainty4.2 Methods of sample selection; 4.3 Reducing random variation in the mycotoxin test procedure; 4.4 Designing mycotoxin sampling plans; 4.5 Conclusions; 4.6 References; Chapter 5. Mycotoxin analysis: current and emerging technologies; 5.1 Introduction: controlling and analysing mycotoxins; 5.2 Commercial and alternative techniques for analysing mycotoxins; 5.3 Applying new technologies to the analysis of mycotoxins; 5.4 Conclusions; 5.5 Acknowledgement; 5.6 References; Chapter 6. Rapid detection of mycotoxigenic fungi in plants.
- 6.1 Introduction6.2 Agriculturally significant mycotoxins and their associated fungal species; 6.3 Conventional methods for identifying mycotoxigenic fungi in plants; 6.4 Using immunological and nucleic acid hybridization assays to detect mycotoxigenic fungi; 6.5 Polymerase chain reaction (PCR)-based assays fo rdetecting mycotoxigenic fungi; 6.6 Using mycotoxin biosynthetic gene clustering for identifying mycotoxins; 6.7 Combination assays and alternatives to PCR; 6.8 Future trends; 6.9 Sources of further information and advice; 6.10 Acknowledgements; 6.11 References.
- Part II: Controlling risksChapter 7. The use of HACCP in the control of mycotoxins: the case of cereals; 7.1 Introduction: hazards and HACCP systems; 7.2 Preparing a HACCP plan; 7.3 Applying HACCP systems to mycotoxin control; 7.4 Mycotoxin risks in wheat; 7.5 Pre-harvest mycotoxin control strategies; 7.6 Mycotoxin control during harvest and post-harvest handling of wheat; 7.7 Mycotoxin control during primary and secondary processing of wheat; 7.8 References; Chapter 8. Environmental conditions affecting mycotoxins; 8.1 Introduction.