Features:

• Includes references at the end of each chapter

• Covers risk assessment techniques, sampling methods, modelling and detection techniques

• Features two case studies to demonstrate contamination controls

With its distinguished editors and international team of contributors, Mycotoxins in Food summarises 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.

Part 1 addresses risk assessment techniques, sampling methods and modeling and detection techniques. Part 2 looks at how the risk of contamination may be controlled. Case studies demonstrate how these controls work for particular products. The last section details particular mycotoxins, form ochratoxin A and patulin to zearalenone and fumonisins.

Contents

1. Measuring Risks
2. Risk Assessment and Risk Management of Mycotoxins in Food
3. Modelling Exposure to Mycotoxins
4. Current Regulations Governing Mycotoxin Limits in Foods
5. Sampling for Mycotoxins
6. New Techniques for Mycotoxin Analysis
7. Rapid Detection of Mycotoxigenic Fungi in Plants
8. Controlling Risks
9. The Use of HACCP Systems to Control Mycotoxins: The Case of Cereals
10. Environmental Conditions Affecting Mycotoxins
11. The Control of Mycotoxins During Storage
12. The Control of Mycotoxins During Secondary Processing
13. Risk Assessment and Management in Practice: Grapes and Wine
14. Controlling Mycotoxins in Animal Feed
15. Particular Mycotoxins
16. Ochratoxin A
17. Patulin
18. Zearalenone
19. Fumonisins
20. Other Mycotoxins
21. Deoxynivalenol
22. Appendix
23. Control of Mycotoxins During Raw Material Production

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