附註:Includes bibliographical references and index.
Front Cover; Mycotoxins in Food: Detection and Control; Copyright Page; Table of Contents; Preface; Contributor contact details; Part I: Measuring risks; Chapter 1. Risk assessment and risk management of mycotoxins in food; 1.1 Introduction to risk assessment of mycotoxins; 1.2 Hazard identification; 1.3 Hazard characterization; 1.4 Exposure assessment; 1.5 Risk characterization and evaluation; 1.6 Risk management of mycotoxins; 1.7 Conclusion; 1.8 References; Chapter 2. Modelling exposure to mycotoxins; 2.1 Introduction: quality and availability of data.
2.2 Deterministic methods for assessing mycotoxin exposure2.3 Probabilistic modelling techniques for assessing mycotoxin exposure; 2.4 Conclusions; 2.5 References; Chapter 3. Current regulations governing mycotoxin limits in food; 3.1 Introduction: regulating mycotoxins in food; 3.2 Factors affecting mycotoxin regulation in the food industry; 3.3 Case study: international inquiry into mycotoxin regulations in 2002/2003; 3.4 Conclusion; 3.5 Sources of further information and advice; 3.6 Acknowledgement; 3.7 References; Chapter 4. Sampling for mycotoxins.
4.1 Introduction: mycotoxin sampling definition and uncertainty4.2 Methods of sample selection; 4.3 Reducing random variation in the mycotoxin test procedure; 4.4 Designing mycotoxin sampling plans; 4.5 Conclusions; 4.6 References; Chapter 5. Mycotoxin analysis: current and emerging technologies; 5.1 Introduction: controlling and analysing mycotoxins; 5.2 Commercial and alternative techniques for analysing mycotoxins; 5.3 Applying new technologies to the analysis of mycotoxins; 5.4 Conclusions; 5.5 Acknowledgement; 5.6 References; Chapter 6. Rapid detection of mycotoxigenic fungi in plants.
6.1 Introduction6.2 Agriculturally significant mycotoxins and their associated fungal species; 6.3 Conventional methods for identifying mycotoxigenic fungi in plants; 6.4 Using immunological and nucleic acid hybridization assays to detect mycotoxigenic fungi; 6.5 Polymerase chain reaction (PCR)-based assays fo rdetecting mycotoxigenic fungi; 6.6 Using mycotoxin biosynthetic gene clustering for identifying mycotoxins; 6.7 Combination assays and alternatives to PCR; 6.8 Future trends; 6.9 Sources of further information and advice; 6.10 Acknowledgements; 6.11 References.
Part II: Controlling risksChapter 7. The use of HACCP in the control of mycotoxins: the case of cereals; 7.1 Introduction: hazards and HACCP systems; 7.2 Preparing a HACCP plan; 7.3 Applying HACCP systems to mycotoxin control; 7.4 Mycotoxin risks in wheat; 7.5 Pre-harvest mycotoxin control strategies; 7.6 Mycotoxin control during harvest and post-harvest handling of wheat; 7.7 Mycotoxin control during primary and secondary processing of wheat; 7.8 References; Chapter 8. Environmental conditions affecting mycotoxins; 8.1 Introduction.
摘要:Mycotoxins are toxic compounds produced by fungi. They are produced in foods of plant origin and pose a significant contamination risk in cereal and other foods. With its distinguished editors and international team of contributors, Mycotoxins in food summarises 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.
