Micotoxinas
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Micotoxinas En Alimentos
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Author : J. M. Soriano del Castillo
language : es
Publisher: Ediciones Díaz de Santos
Release Date : 2007-03-28
Micotoxinas En Alimentos written by J. M. Soriano del Castillo and has been published by Ediciones Díaz de Santos this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-28 with Technology & Engineering categories.
Las micotoxinas son sustancias producidas por determinados hongos filamentososcomo producto de su metabolismo secundario. Estos metabolitos pueden contaminar los alimentos o los piensos, o las materias primas utilizadas para su elaboraci¢n, originando un grupo de trastornos y enfermedades, denominadas micotoxicosis, y que resultan t¢xicos para el hombre y los animales. Hoy en d¡a se considera que un 25% de las cosechas mundiales de cereales se encuentran intoxicadas por micotoxinas. El libro, cuenta con grandes especialistas en el campo dela micotoxicolog¡a de todo el mundo, estructur ndose en dos partes. La primera parte aborda aspectos generales como son la toxicidad y evaluaci¢n de riesgos , las especies productoras de micotoxinas , los factores determinantes en laproducci¢n de estos compuestos, as¡ como un repaso general sobre las t cnicasanal¡ticas, las medidas de control de calidad, descontaminaci¢n/detoxificaci¢n y los aspectos legislativos. La segunda parte trata de cada una de las principales micotoxinas, profundizando en las caracter¡sticas, toxixolog¡a, incidencia, ingesta diaria y los principales m todos de descontaminaci¢n/detoxificaci¢n de estas micotoxinas en alimentos.INDICE RESUMIDO: Introducci¢n. Toxicidad y evaluaci¢n de riesgos. Especiesproductoras de Micotoxinas. Factores determinantes en la producci¢n de Micotoxinas. An lisis de Micotoxinas en alimentos. Trazabilidad y descontaminaci¢n/detoxificaci¢n de las Micotoxinas. Aflatoxinas del grupo B y G. Ocratoxina A.Fumonisinas. Patulina. Zearalenona. Citrinina. Etc.
Mycotoxins In Food Feed And Bioweapons
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Author : Mahendra Rai
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-10-26
Mycotoxins In Food Feed And Bioweapons written by Mahendra Rai 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 2009-10-26 with Science categories.
Mycotoxins are made by different biosynthetic pathways, and they have an extremely wide range of pharmacological effects. This book will update readers on several cutting-edge aspects of mycotoxin research, including topics such as: new analytical methods for detection; the adoption of an ancient Mexican process for detoxification of aflatoxins; mycotoxin management in Ireland, Lithuania and South America; mycotoxin reduction through plant breeding and integrated management practices; and natural aflatoxin inhibitors from medicinal plants. Further contributions examine ochratoxins, selected trichothecenes, zearalenone, and aflatoxin-like gene clusters, as well as sclerotial development in Aspergillus flavus and A. parasiticus. Of particular interest are the chapters on the potential use of mycotoxins as bioweapons. This book will stimulate new thinking on the need to develop therapeutic as well as preventative interventions to reduce the toxicological threat of mycotoxins.
Mycotoxins
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Author : John F. Leslie
language : en
Publisher: CABI
Release Date : 2008
Mycotoxins written by John F. Leslie and has been published by CABI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Science categories.
This book is an outcome of the MycoGlobe conference in Accra. Most of the chapters are based on invited oral presentations made at the conference. The chapters in this book touch on issues including health, trade, ecology, epidemiology, occurrence, detection, management, awareness and policy. This book serves as a source of information on the occurrence and impact of mycotoxins on everything from trade and health to agricultural production in addition to suggesting opportunities for their management in Africa and elsewhere by researchers, policy makers and development investors.
Mycotoxins In Food And Beverages
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Author : Didier Montet
language : en
Publisher: CRC Press
Release Date : 2021-06-11
Mycotoxins In Food And Beverages written by Didier Montet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-11 with Technology & Engineering categories.
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 estimations of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools were 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.
Mycotoxins In Foodstuffs
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Author : Martin Weidenbörner
language : en
Publisher: Springer Science & Business Media
Release Date : 2014-01-24
Mycotoxins In Foodstuffs written by Martin Weidenbörner 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 2014-01-24 with Technology & Engineering categories.
Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp., Alternaria spp., Aspergillus spp., and Penicillium spp., which start their growth while in storage (storage fungi). In the worst case, these fungi produce secondary metabolites called mycotoxins. They can be very harmful to humans and animals when for example they are consumed through food. Mycotoxins have various negative effects on several organs in humans and animals. The present book gives a basic overview of the main mycotoxins in food. It lists the predisposition of a foodstuff for mycotoxin contamination, the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of food. Major updates to this second edition include: - More than 750 new publications concerning mycotoxins in foodstuffs (1665 literatures at all). - A single chapter overview of mycotoxin(s) in the corresponding foodstuff. - The co-occurrence of mycotoxins in a foodstuff has been listed where possible. - Numerical and alphabetical literature. - Organic and conventional foods of a publication have been listed separately where possible. - Numerous entries described in much greater detail. - Each analyzed foodstuff has a separate entry per year where possible.
Mycotoxins In Food And Beverages
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Author : Didier Montet
language : en
Publisher: CRC Press
Release Date : 2021-06-02
Mycotoxins In Food And Beverages written by Didier Montet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-02 with Computers categories.
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.
Mycotoxin Reduction In Grain Chains
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Author : John F. Leslie
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-29
Mycotoxin Reduction In Grain Chains written by John F. Leslie and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-29 with Science categories.
Cereal grain safety from farm to table Mycotoxin Reduction in Grain Chains examines the ways in which food producers, inspectors, and processors can keep our food supply safe. Providing guidance on identification, eradication, and prevention at each stop on the "grain chain, this book is an invaluable resource for anyone who works with cereal grains. Discussions include breeding and crop management, chemical control, contamination prediction, and more for maize, wheat, sorghum, rice, and other major grains. Relevant and practical in the field, the lab, and on the production floor, this book features critical guidance for every point from farm to table.
Meeting The Mycotoxin Menace
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Author : D. Barug
language : en
Publisher: BRILL
Release Date : 2023-08-28
Meeting The Mycotoxin Menace written by D. Barug and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-28 with Science categories.
"Mycotoxins are toxic secondary metabolites of moulds belonging essentially to the Aspergillus, Penicillium, and Fusarium genera. They can be produced on a wide range of agricultural commodities and under a diverse range of situations. Due to their various toxic effects and their good thermal stability, the presence of mycotoxins in foods and feeds is potentially hazardous to the health of both humans and animals. Mycotoxins may cause damage to e.g. liver, kidney or the nervous system, some are even carcinogenic. There is growing concern for ways in which these fungi and their mycotoxins can be prevented from entering the human and animal food chain. And worldwide changes in legislation ever increase the need for more precise and sensitive mycotoxin analytical methods. 'Meeting the mycotoxin menace' contains the peer-reviewed papers of the second World Mycotoxin Forum held 17-18 February 2003 in Noordwijk, the Netherlands. The book focuses on the various aspects related to the presence, prevention, control, sampling and analysis of mycotoxins in agricultural commodities, foods and feeds. In this publication special attention is given to new developments in this field. The editors firmly believe that the very nature of the themes chosen and the excellence of the papers by invited experts from various disciplines will draw an audience from both the food and feed industry, regulatory authorities and science."
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
Advances In Food Mycology
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Author : Ailsa D. Hocking
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-08-29
Advances In Food Mycology written by Ailsa D. Hocking 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 2006-08-29 with Technology & Engineering categories.
This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Examination of Food (edited by A. D. King et al. , published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al. , and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark.