Key Features: 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.
Contents: Part 1 Measuring risks: Risk assessment; Modelling exposure; Current mycotoxin limits in food; Sampling for mycotoxins; Mycotoxin analysis for foods; Rapid detection of mycotoxigenic fungi in plants. Part 2 Controlling risks: The use of HACCP systems in the control of mycotoxins in cereals; Environmental conditions affecting mycotoxins; Control of mycotoxins in primary production; Control of mycotoxins in storage; Control of mycotoxins: secondary processing; Control of mycotoxins in animal feed. Part 3 Particular mycotoxins: Ochratoxin A; Patulin; Zearalenone; Fumonisins; Other mycotoxins.
"synopsis" may belong to another edition of this title.
Part 1 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 2 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.
"About this title" may belong to another edition of this title.
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Book Description Condition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Seller Inventory # Z1-T-012-01788