Mycotoxins In Fruits And Vegetables
by R. Barkai-Golan /
2008 / English / PDF
5.2 MB Download
Mycotoxins are toxins produced by aerobic, microscopic fungus under
special conditions of moisture and temperature. They colonize in a
variety of foods from harvest to the grocer. Mycotoxins have gained
world wide interest in recent years with the revelation of the
effect of these toxins on health. A current example is the presence
of ochratoxin A, a human carcinogen and nephrotoxin, in wines. The
increased concern about fruit safety has led to increased studies
throughout the world and enhanced awareness for stringent
regulations governing mycotoxin limits in food.
Mycotoxins are toxins produced by aerobic, microscopic fungus under
special conditions of moisture and temperature. They colonize in a
variety of foods from harvest to the grocer. Mycotoxins have gained
world wide interest in recent years with the revelation of the
effect of these toxins on health. A current example is the presence
of ochratoxin A, a human carcinogen and nephrotoxin, in wines. The
increased concern about fruit safety has led to increased studies
throughout the world and enhanced awareness for stringent
regulations governing mycotoxin limits in food.
Presented in three defined sections, this is the first book to
provide comprehensive analysis of the main mycotoxins contaminating
fruits and vegetables and their derived products. The first section
provides a safety evaluation of mycotoxins in fruits and
vegetables, details regarding factors affecting mycotoxin
production and diffusion in the fruit tissue, and recent methods
for detection of mycotoxigenic fungi and mycotoxins produced by the
fungi. The second part takes a critical look at the main individual
mycotoxins and the third section focuses on approaches for
prevention and control.
Presented in three defined sections, this is the first book to
provide comprehensive analysis of the main mycotoxins contaminating
fruits and vegetables and their derived products. The first section
provides a safety evaluation of mycotoxins in fruits and
vegetables, details regarding factors affecting mycotoxin
production and diffusion in the fruit tissue, and recent methods
for detection of mycotoxigenic fungi and mycotoxins produced by the
fungi. The second part takes a critical look at the main individual
mycotoxins and the third section focuses on approaches for
prevention and control.
* The first book dedicated to mycotoxins in fruits and
vegetables
* The first book dedicated to mycotoxins in fruits and
vegetables
* Presents mycological, mycotoxicological and phytopathological
aspects of fruits and vegetables
* Presents mycological, mycotoxicological and phytopathological
aspects of fruits and vegetables
* Includes an analysis of detection, prevention and control methods
for mycotoxigenic fungi and the mycotoxins they produce
* Includes an analysis of detection, prevention and control methods
for mycotoxigenic fungi and the mycotoxins they produce
* Provides a complete risk assessment and safety evaluation of
mycotoxins in perishable produce
* Provides a complete risk assessment and safety evaluation of
mycotoxins in perishable produce
