Mycotoxins in fruits and vegetables [electronic resource] / edited by Rivka Barkai-Golan and Nachman Paster
- 1. Risk Assessment and Safety Evaluation of Mycotoxins in Fruits -- Paola Battilani, Carlo Barbano, and Antonio Logrieco -- 2. Economic Aspects of Mycotoxins in Fruits and Vegetables -- Mary Ann Dombrink-Kurtzman -- 3. Regulations and Limits for Mycotoxins in Fruits and Vegetables -- H.P. van Egmond and M.A. Jonker -- 4. Factors Affecting Mycotoxin Production in Fruits -- Lauren S. Jackson and Fadwa Al-Taher -- 5. Diffusion of Mycotoxins in Fruits and Vegetables -- Patrizia Restani -- 6. Aspergillus Mycotoxins -- Rivka Barkai-Golan -- 7. Penicillium Mycotoxins -- Rivka Barkai-Golan -- 8. Alternaria Mycotoxins -- Rivka Barkai-Golan -- 9. Molecular Diversity of Aspergillus and Penicillium Species on Fruits and Vegetables -- J̀nos Varga, Jos Houbraken, Robert A. Samson, and Jens C. Frisvad -- 10. Detection of Penicillium, Aspergillus, and Alternaria Species in Fruits and Vegetables -- Mary Anne Roshni Amalaradjou and Kumar Venkitanarayanan -- 11. Detection and Determination of Ochratoxin A in Grape Products -- Armando Veńncio -- 12. Detection and Determination of Patulin in Fruits -- Myrna Sabino -- 13. Detection and Determination of Alternaria Mycotoxins in Fruits and Vegetables -- Virginia Ferǹndez Pinto -- 14. Chemical Control of Mycotoxigenic Fungi -- Sonia Mar̕n, Antonio J. Ramos, Vicente Sanchos -- 15. Physical Control of Mycotoxigenic Fungi -- Elazar Fallik -- 16. Biological Control of Mycotoxigenic Fungi in Fruits -- Raffaello Castoria, Sandra A. I. Wright, and Samir Droby -- 17. Effect of Processing on the Mycotoxin Content in Fruit Juice -- Gordon S. Shephard and Hester F. Vismer -- 18. Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in Wines -- Nachman Paster.
- Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of moisture and temperature. They colonize in a variety of foods from harvest to the grocer. Mycotoxins have gained world wide interest in recent years with the revelation of the effect of these toxins on health. A current example is the presence of ochratoxin A, a human carcinogen and nephrotoxin, in wines. The increased concern about fruit safety has led to increased studies throughout the world and enhanced awareness for stringent regulations governing mycotoxin limits in food. Presented in three defined sections, this is the first book to provide comprehensive analysis of the main mycotoxins contaminating fruits and vegetables and their derived products. The first section provides a safety evaluation of mycotoxins in fruits and vegetables, details regarding factors affecting mycotoxin production and diffusion in the fruit tissue, and recent methods for detection of mycotoxigenic fungi and mycotoxins produced by the fungi. The second part takes a critical look at the main individual mycotoxins and the third section focuses on approaches for prevention and control. * The first book dedicated to mycotoxins in fruits and vegetables * Presents mycological, mycotoxicological and phytopathological aspects of fruits and vegetables * Includes an analysis of detection, prevention and control methods for mycotoxigenic fungi and the mycotoxins they produce * Provides a complete risk assessment and safety evaluation of mycotoxins in perishable produce.
- AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
- Bibliography Note:
- Includes bibliographical references and index.
- Reproduction Note:
- Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2008. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Nov. 14, 2008). Access may be restricted to users at subscribing institutions.
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