Research and Markets - Mycotoxins in Food: Detection and Control
Published:July 19, 2005
Source :Research and Markets
Research and Markets has announced the addition of Mycotoxins in Food: Detection and Control to their offering.
Mycotoxins, toxic compounds produced by fungi, 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 contamination and the current regulations governing mycotoxin limits in food.
Part two looks at how the risk of contamination may be controlled, with chapters on the use of HACCP 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 and patulin 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.
