Mycotoxins in Food and Beverages

图书简介

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed.The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimation of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in studying the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools have also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments.

Foreword Joerg Stroka Preface Didier Montet, Catherine Brabet, Sabine Galindo and Ramesh C. Ray Trichoderma Species: Novel Metabolites Active for Industry and Biocontrol of Mycotoxigenic Fungi Hamrouni Rayhane, Dupuy Nathalie, Molinet Josiane, and Roussos Sevastianos Food Processing and Decontamination Approaches to Control Mycotoxins Oluwatosin A. Ijabadeniyi, Titilayo A. Ajayeoba and Omotola F. Olagunju New Insight of Preventive and Curative Approaches to Reduce Aflatoxin B1 (AFB1) and Ochratoxin A (OTA) Contamination Isaura Caceres, Selma P. Snini, and Florence Mathieu Microbial Characterization of Organic Amendment and Their Potential for Biocontrol of Phytopathogenic and Mycotoxinogenic Fungi in Amended Soil Caroline Strub, Phuong-Anh Nguyen, Sabine Schorr-Galindo, and Angélique Fontana Advances and Criticisms on the Use of Mycotoxin Detoxifying Agents Giuseppina Avantaggiato*, Donato Greco, Vito D’Ascanio, and Antonio F. Logrieco Plants for Plants: Would The Solution Against Mycotoxins be the Use of Plant Extracts? Asma Chelaghema, Caroline Strub, Alexandre Colas de la Noue, Sabine Schorr-Galindo, and Angélique Fontana Binders Used in Feed for Their Protection Against Mycotoxins Abderahim Ahmadou, Nicolas Brun, Alfredo Napoli, Noel Durand, and Didier Montet2 Toxicology of Mycotoxins: Overview and Challenges Nolwenn Hymery, and Isabelle Oswald Gut Microbiome and Their Possible Roles in Combating Mycotoxins Anil Kumar, Sushil Koirala, and Smriti Shrestha<

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Mycotoxins in Food and Beverages（Food Biology Series） 食品与饮料的霉菌毒素：创新与进步 第2部分 食品科学技术基础学科

Mycotoxins in Food and Beverages（Food Biology Series）

食品与饮料的霉菌毒素：创新与进步第2部分
食品科学技术基础学科