Mycotoxins in Food: Detection and Control

Title......Page 1
Preface......Page 3
Contributor contact details......Page 4
Contents......Page 8
Part I. Measuring Risks......Page 16
1. Risk Assessment and Risk Management of Mycotoxins in Food......Page 18
2. Modeling Exposure to Mycotoxins......Page 47
3. Current Regulations Governing Mycotoxin Limits in Food......Page 64
4. Sampling for Mycotoxins......Page 84
5. Mycotoxin Analysis: Current and Emerging Technologies......Page 103
6. Rapid Detection of Mycotoxigenic Fungi in Plants......Page 126
Part II. Controlling Risks......Page 152
7. The Use of HACCP in the Control of Mycotoxins: the Case of Cereals......Page 154
8. Environmental Conditions Affecting Mycotoxins......Page 189
9. Control of Mycotoxins in Storage and Techniques for Their Decontamination......Page 205
10. Control of Mycotoxins: Secondary Processing......Page 239
11. Risk Assessment and Management in Practice: Ochratoxin in Grapes and Wine......Page 259
12. Controlling Mycotoxins in Animal Feed......Page 277
Part III. Particular Mycotoxins......Page 320
13. Ochratoxin A......Page 322
14. Patulin......Page 354
15. Zearalenone......Page 368
16. Fumonisins......Page 382
17. Other Mycotoxins......Page 421
Part IV. Appendix......Page 456
18. Control of Mycotoxins: Raw Material Production......Page 458
Index......Page 476