Research and Markets: Mycotoxins in Food: Detection and Control.DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c21001) has announced the addition of Mycotoxins in Food: Detection and Control to their offering Mycotoxins, toxic compounds produced by fungi Fungi (fŭn`jī), kingdom of heterotrophic single-celled, multinucleated, or multicellular organisms, including yeasts, molds, and mushrooms. The organisms live as parasites, symbionts, or saprobes (see saprophyte). , pose a significant contamination risk in both animal feed and foods for human consumption. With its distinguished editors and international team of contributors, "Mycotoxins in Food" summarizes the wealth of recent research on how to assess the risks from mycotoxins, detect particular mycotoxins and control them at differing stages in the supply chain. The first part of the book addresses risk assessment techniques, sampling methods, modeling and detection techniques used to measure the risk of mycotoxin mycotoxin Toxin produced by a fungus. Numerous and varied, mycotoxins can cause hallucinations, skin inflammation, liver damage, hemorrhages, miscarriage, convulsions, neurological disturbances, and/or death in livestock and humans. contamination and the current regulations governing gov·ern v. gov·erned, gov·ern·ing, gov·erns v.tr. 1. To make and administer the public policy and affairs of; exercise sovereign authority in. 2. mycotoxin limits in food. Part two looks at how the risk of contamination may be controlled, with chapters on the use of HACCP HACCP hazard analysis critical control points. systems and mycotoxin control at different stages in the supply chain. Two case studies demonstrate how these controls work for particular products. The final section details particular mycotoxins, from ochratoxin A ochratoxin, ochratoxin A an isocoumarin derivative mycotoxin produced by the fungus Acpergillus spp. fungi. A nephrotoxin causing ochratoxicosis. Experimentally it has been shown to have teratogenic effects, especially in pigs, including eye malformation, hydrocephalus, and patulin pat·u·lin n. A toxic antibiotic that is derived from the metabolites of certain fungi, such as Aspergillus, Penicillium, and Gymnoascus, and has carcinogenic activity. to zearalenone and fumonisins. "Mycotoxins in Food" will be a standard reference for all those concerned with ensuring the safety of food. Key Features: - Discusses the wealth of recent research in this important area - Covers risk assessment, detection of particular mycotoxins and how to control them throughout the supply chain - Describes how the risk of contamination can be controlled, including the use of HACCP systems - Written by a distinguished international team of authors For more information visit http://www.researchandmarkets.com/reports/c21001 |
|
Printer friendly
Cite/link
Email
Feedback
Reader Opinion