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Mycotoxins and Food Safety

  • Book
  • © 2002

Overview

Editors:
  1. Jonathan W. DeVries

    1. Medallion Laboratories Division, General Mills, Inc., Minneapolis, USA

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    You can also search for this editor in PubMed   Google Scholar

  2. Mary W. Trucksess

    1. Center for Food Safety and Applied Nutrition Division of Natural Products, Food and Drug Administration, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  3. Lauren S. Jackson

    1. National Center for Food Safety & Technology, Food and Drug Administration, Summit-Argo, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 504)

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Table of contents (29 chapters)

  1. Front Matter

    Pages i-xi
    Download chapter PDF

  3. Analytical aspects of Mycotoxins

    1. Analytical Aspects of Mycotoxins: Introduction

      • Mary W. Trucksess, Samuel W. Page
      Pages 71-72

    2. Sampling Wheat for Deoxynivalenol

      • Thomas B. Whitaker, Winston M. Hagler Jr., Francis G. Giesbrecht, Anders S. Johansson
      Pages 73-83

    3. Novel Assays and Sensor Platforms for the Detection of Aflatoxins

      • Chris M. Maragos
      Pages 85-93

    4. Electrospray Mass Spectrometry for Fumonisin Detection and Method Validation

      • Steven M. Musser, Robert M. Eppley, Mary W. Trucksess
      Pages 95-105

    5. Recent Advances in Analytical Methodology for Cyclopiazonic Acid

      • Joe W. Dorner
      Pages 107-116

    6. Methods of Analysis for Ochratoxin A

      • Peter M. Scott
      Pages 117-134

    7. HPLC Detection of Patulin in Apple Juice with GC/MS Confirmation of Patulin Identity

      • John A. G. Roach, Allan R. Brause, Thomas A. Eisele, Heidi S. Rupp
      Pages 135-140

    8. Methods for the Determination of Deoxynivalenol and other Trichothecenes in Foods

      • Gary A. Lombaert
      Pages 141-153

  4. Processing Effects on Mycotoxins

    1. Processing Effects On Mycotoxins: Introduction

      • Lloyd B. Bullerman
      Pages 155-156

    2. Characterization of Clay-Based Enterosorbents for the Prevention of Aflatoxicosis

      • Timothy D. Phillips, Shawna L. Lemke, Patrick G. Grant
      Pages 157-171

    3. Effect of Processing on Aflatoxin

      • Douglas L. Park
      Pages 173-179

    4. Effect of Processing on Deoxynivalenol and other Trichothecenes

      • Dionisia M. Trigo-Stockli
      Pages 181-188

    5. Effect Of Processing on Ochratoxin A (OTA) Content of Coffee

      • R. Viani
      Pages 189-193
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Keywords

About this book

Mycotoxins, from the Greek "mukes" referring to fungi or slime molds and toxin from the Latin "toxicum" referencing a poison for arrows, have earned their reputation for being potentially deleterious to the health and well being of a consuming organism, whether it be animal or human. Unfortunately, mycotoxins are a ubiquitous factor in the natural life cycle of food producing plants. As such, control of the potential impact of mycotoxins on food safety relies heavily upon accurate analysis and surveys followed by commodity segregation and restricted use or decontamination through processing. The purpose of this book is to provide the most comprehensive and current information on the topic of mycotoxins and assuring food safety. Chapters represented in the book reflect such diverse topics ranging from occurrence and impact, analysis, reduction through processing and plant breeding, toxicology and safety assessments to regulatory perspectives. Authors represent a range of international perspectives.

Reviews

"Overall, this book provides a good review of most of the major issues in mycotoxicology and food safety. It will be a useful reference tool for researchers and graduate students in the field."
(Mycopathologia, 156 (2002)

Editors and Affiliations

  • Medallion Laboratories Division, General Mills, Inc., Minneapolis, USA

    Jonathan W. DeVries

  • Center for Food Safety and Applied Nutrition Division of Natural Products, Food and Drug Administration, USA

    Mary W. Trucksess

  • National Center for Food Safety & Technology, Food and Drug Administration, Summit-Argo, USA

    Lauren S. Jackson

Bibliographic Information

  • Book Title: Mycotoxins and Food Safety

  • Editors: Jonathan W. DeVries, Mary W. Trucksess, Lauren S. Jackson

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/978-1-4615-0629-4

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2002

  • Hardcover ISBN: 978-0-306-46780-6Published: 31 March 2002

  • Softcover ISBN: 978-1-4613-5166-5Published: 10 October 2012

  • eBook ISBN: 978-1-4615-0629-4Published: 06 December 2012

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: XI, 295

  • Topics: Food Science, Chemistry/Food Science, general, Pharmacology/Toxicology, Plant Sciences, Organic Chemistry

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