BookAibo Wu, editor.
Summary: Mycotoxins are increasingly attracting attention at the governmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production. This book reviews the latest research on mycotoxins that directly concern food safety, and especially focuses on detection technologies, risk assessment and control strategies currently being used in China. Gathering contributions from over 20 respected researchers, the book will benefit graduate students, researchers and management groups from various disciplines, including food science and technology, analytical chemistry, plant pathology, public health, etc.
Contents:
Part 1. Detection
Chapter 1. Chromogenic platform-based lateral flow immunoassay
Chapter 2. Sample preparation and chromatographic analysis
Part 2. Risk assessment
Chapter 3. Toxicity evaluation using animal and cell models
Chapter 4. Risk profiling of co-occurring contamination
Chapter 5. Metabolism of Mycotoxins and the Potential Biomarkers for Risk Assessment
Part 3. Control
Chapter 6. Origin of mycotoxin-producing fungal and bacteria species
Chapter 7. Enzymes for degradation of mycotoxins
Chapter 8. Confrontation of microbes with mycotoxin-producing strains
Chapter 9. Chemical and physical treatments for reducing mycotoxin
Part 4. Summary and prospective
Chapter 10. Summary and prospective.