Mycotoxins and Food Safety

1. Front Matter

   Pages i-xi

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2. Relevance of Mycotoxins in the Food Supply and in the Built Environment

   1. Relevance of Mycotoxins in the Food Supply and in the Built Environment: Introduction

      • J. David Miller

      Pages 1-2

   2. Biology and Ecology of Mycotoxigenic Aspergillus Species as Related to Economic and Health Concerns

      • David M. Wilson, Wellington Mubatanhema, Zeljko Jurjevic

      Pages 3-17

   3. Aspects of the Ecology of Fusarium Toxins in Cereals

      • J. David Miller

      Pages 19-27

   4. Biology and Ecology of Toxigenic Penicillium Species

      • John I. Pitt

      Pages 29-41

   5. Chemistry and Toxicology of Molds Isolated from Water-Damaged Buildings

      • Bruce B. Jarvis

      Pages 43-52

   6. Biological Control of Fusarium Head Blight of Wheat and Deoxynivalenol Levels in Grain Via Use of Microbial Antagonists

      • David A. Schisler, Naseem I. Khan, Michael J. Boehm

      Pages 53-69

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

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.

• Aflatoxin
• Aspergillus
• Base
• cancer
• cereals
• ecology
• food safety
• tea
• toxin
• wheat

"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)

• 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

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