Mycotoxins in Foodstuffs / Edition 1

by Martin Weidenborner

Overview

The first complete reference covering relevant toxin producing fungi in foodstuff Provides an overview of the main mycotoxins in food Discusses whether a foodstuff is predisposed for a mycotoxin contamination Lists the degree of contamination, the concentration of the toxins, and the country of origin and/or detection of mycotoxin contamination Due to the serious spoilage and health issues the presence of mycotoxins can cause, it's imperative that the food industry has a basic understanding fungi and their corresponding mycotoxins. An indispensable resource, Mycotoxins in Foodstuff gives an in depth overview by listing the degree of contamination, concentration and country of origin/detection for each case of mycotoxin contamination for each commodity. In addition, the book shows whether or not food is predisposed for mycotoxin contamination. Written for: Professionals in the food industry, agriculture, control agencies, those involved in food processing, food chemistry, and microbiology, mycologists and mycotoxicologists

Product Details

ISBN-13:	9780387736884
Publisher:	Springer New York
Publication date:	11/26/2007
Edition description:	2008
Pages:	504
Product dimensions:	6.14(w) x 9.25(h) x 0.04(d)

Table of Contents

Introduction to Mycotoxins in Foodstuffs.- Abbreviations.- Chapter 1.Acha.

Editorial Reviews

From the reviews:

"This book can serve as a useful tool … because it responds exactly to what is strictly expected from the title: Mycotoxins in Foodstuffs. … It consists of a rather comprehensive list of foodstuffs with over 700 main entries listed in alphabetical order from Acha to Yogurt. … In summary, this book, written in an typical format, may be a practical source of information on the occurrence of a variety of mycotoxins … ." (P.A. Burdaspal, World Mycotoxin Journal, Vol. 1 (3), August, 2008)

From the Publisher