Mycotoxins and Food Safety
Book Series: ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY : Volume 504

edited by Jonathan W. DeVries, General Mills, Inc., Minneapolis, MN, USA; Mary W. Trucksess, U.S. Food and Drug Administration, Washington, DC, USA ; Lauren S. Jackson, U.S. Food and Drug Administration, National Center for Food Safety & Technology, Summit-Argo, IL, USA

Hardcover (February 2002), 298 pages, Kluwer Academic/Plenum Publishers, Price: EUR Euro sysmbol148.00 / USD $135.00 / GBP £94.00, ISBN: 0-30646-780-1

Mycotoxins, from the Greek "mukes" referring to fungi or slime molds and toxin from the Latin "toxicum" referencing a poison for arrows, have earned their reputation for being potentially deleterious to the health and well being of a consuming organism, whether it be animal or human. Unfortunately, mycotoxins are a ubiquitous factor in the natural life cycle of food producing plants. As such, control of the potential impact of mycotoxins on food safety relies heavily upon accurate analysis and surveys followed by commodity segregation and restricted use or decontamination through processing. The purpose of this book is to provide the most comprehensive and current information on the topic of mycotoxins and assuring food safety. Chapters represented in the book reflect such diverse topics ranging from occurrence and impact, analysis, reduction through processing and plant breeding, toxicology and safety assessments to regulatory perspectives. Authors represent a range of international perspectives.

ContentsAuthor(s)
Preface 
Acknowledgments 
Relevance of Mycotoxins in the Food Supply and in the Built Environment 
IntroductionJ.D. Miller
Biology and Ecology of Mycotoxigenic Aspergillus Species as Related to Economic and Health ConcernsD.M. Wilson, et al.
Aspects of the Ecology of Fusarium Toxins in CerealsJ.D. Miller
Biology and Ecology of Toxigenic Penicillium SpeciesJ.I. Pitt
Chemistry and Toxicology of Molds Isolated from Water-Damaged BuildingsB.B. Jarvis
Biological Control of Fusarium Head Blight of Wheat and Deoxynivalenol Levels in Grain Via Use of Microbial AntagonistsD.A. Schisler, et al.
Analytical Aspects of Mycotoxins  
IntroductionM.W. Trucksess, S.W. Page
Sampling Wheat for DeoxynivalenolT.B. Whitaker, et al.
Novel Assays and Sensor Platforms for the Detection of AflatoxinsC.M. Maragos
Electrospray Mass Spectrometry for Fumonisin Detection and Method ValidationS.M. Musser, et al.
Recent Advances in Analytical Methodology for Cyclopiazonic AcidJ.W. Dorner
Methods of Analysis for Ochratoxin AP.M. Scott
HPLC Detection of Patulin in Apple Juice with GC/MS Confirmation of PatulinJ.A.G. Roach, et al.
Methods for the Determination of Deoxynivalenol and Other Trichothecenes in FoodsG.A. Lombaert
Processing Effects on Mycotoxins 
IntroductionL.B. Bullerman
Characterization of Clay-Based Enterosorbents for the Prevention of AflatoxisisT.D. Phillips, et al.
Effect of Processing on AflatoxinsD.L. Park
Effect of Processing on Deoxynivalenol and Other TrichothecenesD.M. Trigo-Stockli
Effect of Processing on Ochratoxin A (OTA) Content of CoffeeR. Viani
Stability of Fumonisins in Food ProcessingL.B. Bullerman, et al.
Effects of Processing on ZearalenoneD. Ryu, et al.
Mycotoxins and Fermentation - Beer ProductionC.E. Wolf-Hall, P.B. Schwarz
Toxicity, Risk Assessment and Regulatory Aspects of Mycotoxins 
IntroductionJ.W. DeVries
Aflatoxin, Hepatitis and Worldwide Liver Cancer RisksS.H. Henry, et al.
Risk Assessment of Deoxynivalenol in Food: Concentration Limits, Exposure and EffectsM.N. Pieters, et al.
Risk Assessment of Ochratoxin: Current Views of the European Scientific Committee on Food, the JECFA and the CODEX Committee on Food Additives and ContaminantsR. Walker
Worldwide Regulations for MycotoxinsH.P. van Egmond
Economic Changes Imposed by Mycotoxins in Food Grains: Case Study of Deoxynivalenol in Winter WheatA.W. Schaafsma
U.S. Perspective on Mycotoxin Regulatory IssuesD.L. Park, T.C. Troxell
Index 
Mycotoxin Publications | IUPAC Mycotoxin Page | CFSAN
Last updated on 2002-OCT-29 by frf