Fumonisins In Food
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Fumonisins In Food
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Author : Lauren S. Jackson
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-21
Fumonisins In Food written by Lauren S. Jackson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-21 with Science categories.
The contents of this book are the proceedings of the ACS symposium, "Fumonisins in Food," which was held April 4-6, 1995, at the American Chemical Society National Meeting in Anaheim, CA. This symposi"Qm, which was international in scope, brought together researchers from diverse backgrounds in academia, government, and industry. Thirty-three speakers discussed topics ranging from the analysis offumonisins to toxicology and regulatory aspects. The fumonisins became the spotlight of mycotoxin research in 1988, when re searchers at the South African Medical Research Council isolated and structurally charac terized the fumonisins. Since 1988, there has been an explosion in the numbers of papers dealing with fumonisin-related topics. The interest in the fumonisins has arisen for several reasons. First, fumonisins are found in measurable concentrations in corn grown throughout the world. Second, these compounds have been implicated as the causative agents in a variety of naturally occurring animal diseases. Finally, there is speCUlation that fumonisins may in part be responsible for the high incidence of esophageal cancer in regions of the world in which corn is the staple grain.
Mycotoxin Control In Low And Middle Income Countries
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Author : Christopher P. Wild
language : en
Publisher: IARC Working Group Report
Release Date : 2016-02-15
Mycotoxin Control In Low And Middle Income Countries written by Christopher P. Wild and has been published by IARC Working Group Report this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-15 with Medical categories.
This book provides an evaluation of measures to reduce exposure to highly toxic and carcinogenic contaminants in staple diets in Africa as well as parts of Asia and Latin America. Many of the poorest people in these regions are exposed to the pervasive natural toxins, aflatoxins and fumonisins, on a daily basis by eating their staple diet of groundnuts, maize, and other cereals. Exposure to mycotoxins at these high levels substantially increases mortality and morbidity. Aflatoxins are a cause of human liver cancer, and fatalities from acute aflatoxin poisoning outbreaks occur in Africa and Asia. The International Agency for Research on Cancer convened a Working Group of world-leading experts to review the health effects of aflatoxins and fumonisins and to evaluate intervention measures. The panel concluded that these mycotoxins not only are a cause of acute poisoning and cancer but also are a likely contributor to the high levels of stunting in children in affected populations. The Working Group also identified effective measures to reduce exposure in developing countries. The panel evaluated 15 interventions, considering the strength of the evidence as well as its completeness and its transferability at an individual, community, or national level. Four of the interventions were judged to be ready for implementation: improvement of dietary diversity; crop sorting; post-harvest measures, including improved storage; and, in Latin America for maize, optimized nixtamalization. These recommendations would be relevant for investment of public, nongovernmental organization, and private funds at the scale of the subsistence farmer, the smallholder, and through to a more advanced value chain.
Safety Evaluation Of Certain Mycotoxins In Food
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Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
language : en
Publisher: Food & Agriculture Org.
Release Date : 2001
Safety Evaluation Of Certain Mycotoxins In Food written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Aflatoxins categories.
This volume contains monographs prepared at the fifty-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Five mycotoxins or groups of mycotoxins that contaminate food commodities were evaluated at the meeting: aflatoxin M1, fumonisins B1, B2, and B3, ochratoxin A, deoxynivalenol, and T -2 and HT -2 toxins. The monographs in this volume summarize the data that were reviewed on these contaminants, including information on metabolism and toxicity, epidemiology, analytical methods for their measurement in food commodities, sampling protocols, effects of processing, levels and patterns of contamination of food commodities, food consumption, and prevention and control. Based upon this information the Committee assessed the risks associated with intake of these mycotoxins.
Mycotoxins In Feed And Food Chain
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Author : Filippo Rossi
language : en
Publisher: MDPI
Release Date : 2021-01-21
Mycotoxins In Feed And Food Chain written by Filippo Rossi and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-21 with Medical categories.
The book deals with mycotoxins, their presence in various types of food, and how to prevent their presence in food . In addition to well-known molecules, such as aflatoxins or fumonisins, some contributors have dealt with emerging mycotoxins (e.g., alternaria toxins, botryodiplodin). Readers of the book can also find a new approach to reducing aflatoxins and fumonisins in food. In conclusion, the book presents both new mycotoxins and new information on old mycotoxins.
Mycotoxins In Food
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Author : N Magan
language : en
Publisher: Elsevier
Release Date : 2004-07-16
Mycotoxins In Food written by N Magan and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-16 with Medical categories.
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 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. Part one addresses risk assessment techniques, sampling methods, modelling 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 is a standard reference for all those concerned with ensuring the safety of food. 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
Fumonisins
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Author : Craig M. Evans
language : en
Publisher:
Release Date : 2015
Fumonisins written by Craig M. Evans and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with MEDICAL categories.
The genus Fusarium are among the most common contaminants of cereals and their products, and many species have acquired additional importance because they have been shown to produce mycotoxins (fumonisins), causing both animal and human diseases. Fusarium spp. molds and fumonisins were also found to be contaminants on various commodities around the world. The authors discuss the many natural forms of fumonisins and exposure to these mycotoxins, which can cause various adverse health effects in animals and humans. The state-of-the-art liquid chromotography-mass spectrometry techniques for the analysis and characterization of fumonisins in food-based products and other matrices are reviewed as well.
Validation Of An Analytical Method To Determine The Content Of Fumonisins In Baby Food Breakfast Cereals And Animal Feed
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Author :
language : en
Publisher:
Release Date : 2010
Validation Of An Analytical Method To Determine The Content Of Fumonisins In Baby Food Breakfast Cereals And Animal Feed written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with categories.
Aflatoxins And Fumonisins
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Author : Wijdan Shakir Khayoon
language : en
Publisher: LAP Lambert Academic Publishing
Release Date : 2014-08-06
Aflatoxins And Fumonisins written by Wijdan Shakir Khayoon and has been published by LAP Lambert Academic Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-06 with Aflatoxins categories.
Due to the toxic and carcinogenic effects of mycotoxins on humans and animals, their determination in food and feeds become an important issues. Sample preparation remains the bottle-neck of the entire analysis. Therefore, this book focus on the development of new sample preparation techniques, which are targeted to not only simplify the procedure, but only leads towards minimization of analysis time and reduction of organic solvents. Equally important is the HPLC analysis time which needs to be further reduced.
Mycotoxins In Food
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Author : N Magan
language : en
Publisher: Woodhead Publishing
Release Date : 2004-07-16
Mycotoxins In Food written by N Magan and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-16 with Business & Economics categories.
Full text, included in Knovel Library within the subject area of Chemistry and Chemical Engineering.
Foodborne Infections And Intoxications
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Author : John I. Pitt
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-03-06
Foodborne Infections And Intoxications written by John I. Pitt and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-06 with Medical categories.
Mycotoxins are toxic metabolites produced by common fungi. The most important in the world’s food and feed supplies are: aflatoxins, ochratoxin A, fumonisins, deoxynivalenol, and zearalenone. Aflatoxins, produced by Aspergillus flavus and related species in grains and nuts, cause liver cancer, often in association with hepatitis B virus, and some other effects. Ochratoxin A is produced by both Aspergillus and Penicillium species in various foods including grains (in cold climates), coffee, dried grapes, and wines. It causes kidney damage and is also carcinogenic. Fumonisins are produced by Fusarium verticillioides and related species in maize. They cause brain liquefaction in horses, liver cancer in rats, and perhaps esophageal cancer in humans. Deoxynivalenol is the most commonly occurring of a large group of mycotoxins called trichothecenes, which are toxic because they interfere with protein synthesis. Deoxynivalenol and zearalenone, which is an estrogenic mycotoxin, are produced by Fusarium graminearum and related species in small grains, particularly wheat. This chapter provides an overview of the sources, occurrence, toxicity, and control of the major mycotoxins.