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Fumonisins in Food

  • Lauren S. Jackson
  • Jonathan W. DeVries
  • Lloyd B. Bullerman

Part of the Advances in Experimental medicine and Biology book series (AEMB, volume 392)

Table of contents

  1. Front Matter
    Pages i-xii
  2. Occurrence of Fumonisins in Foods and Feeds

    1. Albert E. Pohland
      Pages 19-26
    2. J. Scott Smith, Rohan A. Thakur
      Pages 39-55
  3. Analytical Aspects of Fumonisins

    1. B. A. Blackwell, O. E. Edwards, A. Fruchier, J. W. ApSimon, J. D. Miller
      Pages 75-91
    2. Jon G. Wilkes, Mona I. Churchwell, Stanley M. Billedeau, David L. Vollmer, Dietrich A. Volmer, Harold C. Thompson Jr. et al.
      Pages 93-103
    3. Chris M. Maragos, Glenn A. Bennett, John L. Richard
      Pages 105-112
    4. F. I. Meredith, C. W. Bacon, W. P. Norred, R. D. Plattner
      Pages 113-122
    5. Fun S. Chu
      Pages 123-133
    6. Mohamed M. Abouzied, Scott D. Askegard, Charles B. Bird, Brinton M. Miller
      Pages 135-144
  4. Microbiological Aspects of Fumonisins

    1. John F. Leslie
      Pages 153-164
    2. Anne E. Desjardins, Ronald D. Plattner, Robert H. Proctor
      Pages 165-173
    3. Susanne E. Keller, Theodore M. Sullivan
      Pages 205-212
    4. C. J. Mirocha, Junping Chen, Weiping Xie, Yichun Xu, H. K. Abbas, L. R. Hogge
      Pages 213-224
  5. Metabolism and Toxicity of Fumonisins

    1. William P. Norred, Kenneth A. Voss, Ronald T. Riley, Ronald D. Plattner
      Pages 225-236
    2. William H. Tolleson, Kenneth L. Dooley, Winslow G. Sheldon, J. Dale Thurman, Thomas J. Bucci, Paul C. Howard
      Pages 237-250
    3. G. Bondy, M. Barker, R. Mueller, S. Fernie, J. D. Miller, C. Armstrong et al.
      Pages 251-264
    4. D. B. Prelusky, H. L. Trenholm, B. A. Rotter, J. D. Miller, M. E. Savard, J. M. Yeung et al.
      Pages 265-278
    5. W. C. A. Gelderblom, S. D. Snyman, S. Abel, S. Lebepe-Mazur, C. M. Smuts, L. Van der Westhuizen et al.
      Pages 279-296
    6. A. H. Merrill Jr., E. Wang, T. R. Vales, E. R. Smith, J. J. Schroeder, D. S. Menaldino et al.
      Pages 297-306
  6. Effects of Processing on Fumonisins

    1. Carl K. Winter, David G. Gilchrist, Martin B. Dickman, Clinton Jones
      Pages 307-316
    2. Glenn A. Bennett, John L. Richard, Steve R. Eckhoff
      Pages 317-322
    3. Patricia A. Murphy, Suzanne Hendrich, Ellen C. Hopmans, Cathy C. Hauck, Zhibin Lu, Gwendolyn Buseman et al.
      Pages 323-334
    4. Douglas L. Park, Rebeca López-García, Socrates Trujillo-Preciado, Ralph L. Price
      Pages 335-344
    5. Lauren S. Jackson, Jason J. Hlywka, Kannaki R. Senthil, Lloyd B. Bullerman
      Pages 345-353
  7. Regulatory Aspects of Fumonisins

    1. Margaret A. Miller, John P. Honstead, Randall A. Lovell
      Pages 363-368
    2. T. Kuiper-Goodman, P. M. Scott, N. P. McEwen, G. A. Lombaert, W. Ng
      Pages 369-393
  8. Back Matter
    Pages 395-399

About this book

Introduction

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.

Keywords

Metabolite cancer metabolism processing toxin

Editors and affiliations

  • Lauren S. Jackson
    • 1
  • Jonathan W. DeVries
    • 2
  • Lloyd B. Bullerman
    • 3
  1. 1.Food and Drug AdministrationNational Center for Food Safety and TechnologySummit-ArgoUSA
  2. 2.General Mills, Inc.MinneapolisUSA
  3. 3.University of Nebraska-LincolnLincolnUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4899-1379-1
  • Copyright Information Springer-Verlag US 1996
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4899-1381-4
  • Online ISBN 978-1-4899-1379-1
  • Series Print ISSN 0065-2598
  • Buy this book on publisher's site
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