Mycotoxins in food and beverages: Innovations and advances. Part 2
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed. The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimation of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in studying the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools have also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments.
Main Authors: | , , , |
---|---|
Format: | book biblioteca |
Language: | eng |
Published: |
CRC Press
|
Subjects: | Q03 - Contamination et toxicologie alimentaires, Q04 - Composition des produits alimentaires, mycotoxine, métabolite secondaire, contamination des aliments, sécurité alimentaire, sécurité sanitaire des aliments, intoxication alimentaire, http://aims.fao.org/aos/agrovoc/c_5026, http://aims.fao.org/aos/agrovoc/c_34335, http://aims.fao.org/aos/agrovoc/c_10962, http://aims.fao.org/aos/agrovoc/c_10967, http://aims.fao.org/aos/agrovoc/c_33995, http://aims.fao.org/aos/agrovoc/c_10963, |
Online Access: | http://agritrop.cirad.fr/600422/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cirad-fr-600422 |
---|---|
record_format |
koha |
spelling |
dig-cirad-fr-6004222024-01-29T04:02:39Z http://agritrop.cirad.fr/600422/ http://agritrop.cirad.fr/600422/ Mycotoxins in food and beverages: Innovations and advances. Part 2. Montet Didier (ed.), Brabet Catherine (ed.), Schorr-Galindo Sabine (ed.), Ray Ramesh C. (ed.). 2021. Boca Raton : CRC Press, 276 p. (Food Biology Series) ISBN 978-1-032-00837-0 Mycotoxins in food and beverages: Innovations and advances. Part 2 Montet, Didier (ed.) Brabet, Catherine (ed.) Schorr-Galindo, Sabine (ed.) Ray, Ramesh C. (ed.) eng 2021 CRC Press Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires mycotoxine métabolite secondaire contamination des aliments sécurité alimentaire sécurité sanitaire des aliments intoxication alimentaire http://aims.fao.org/aos/agrovoc/c_5026 http://aims.fao.org/aos/agrovoc/c_34335 http://aims.fao.org/aos/agrovoc/c_10962 http://aims.fao.org/aos/agrovoc/c_10967 http://aims.fao.org/aos/agrovoc/c_33995 http://aims.fao.org/aos/agrovoc/c_10963 Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed. The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimation of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in studying the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools have also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments. book info:eu-repo/semantics/book Book info:eu-repo/semantics/closedAccess https://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=221420 http://agritrop.cirad.fr/599663/ |
institution |
CIRAD FR |
collection |
DSpace |
country |
Francia |
countrycode |
FR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cirad-fr |
tag |
biblioteca |
region |
Europa del Oeste |
libraryname |
Biblioteca del CIRAD Francia |
language |
eng |
topic |
Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires mycotoxine métabolite secondaire contamination des aliments sécurité alimentaire sécurité sanitaire des aliments intoxication alimentaire http://aims.fao.org/aos/agrovoc/c_5026 http://aims.fao.org/aos/agrovoc/c_34335 http://aims.fao.org/aos/agrovoc/c_10962 http://aims.fao.org/aos/agrovoc/c_10967 http://aims.fao.org/aos/agrovoc/c_33995 http://aims.fao.org/aos/agrovoc/c_10963 Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires mycotoxine métabolite secondaire contamination des aliments sécurité alimentaire sécurité sanitaire des aliments intoxication alimentaire http://aims.fao.org/aos/agrovoc/c_5026 http://aims.fao.org/aos/agrovoc/c_34335 http://aims.fao.org/aos/agrovoc/c_10962 http://aims.fao.org/aos/agrovoc/c_10967 http://aims.fao.org/aos/agrovoc/c_33995 http://aims.fao.org/aos/agrovoc/c_10963 |
spellingShingle |
Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires mycotoxine métabolite secondaire contamination des aliments sécurité alimentaire sécurité sanitaire des aliments intoxication alimentaire http://aims.fao.org/aos/agrovoc/c_5026 http://aims.fao.org/aos/agrovoc/c_34335 http://aims.fao.org/aos/agrovoc/c_10962 http://aims.fao.org/aos/agrovoc/c_10967 http://aims.fao.org/aos/agrovoc/c_33995 http://aims.fao.org/aos/agrovoc/c_10963 Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires mycotoxine métabolite secondaire contamination des aliments sécurité alimentaire sécurité sanitaire des aliments intoxication alimentaire http://aims.fao.org/aos/agrovoc/c_5026 http://aims.fao.org/aos/agrovoc/c_34335 http://aims.fao.org/aos/agrovoc/c_10962 http://aims.fao.org/aos/agrovoc/c_10967 http://aims.fao.org/aos/agrovoc/c_33995 http://aims.fao.org/aos/agrovoc/c_10963 Montet, Didier (ed.) Brabet, Catherine (ed.) Schorr-Galindo, Sabine (ed.) Ray, Ramesh C. (ed.) Mycotoxins in food and beverages: Innovations and advances. Part 2 |
description |
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed. The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimation of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in studying the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools have also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments. |
format |
book |
topic_facet |
Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires mycotoxine métabolite secondaire contamination des aliments sécurité alimentaire sécurité sanitaire des aliments intoxication alimentaire http://aims.fao.org/aos/agrovoc/c_5026 http://aims.fao.org/aos/agrovoc/c_34335 http://aims.fao.org/aos/agrovoc/c_10962 http://aims.fao.org/aos/agrovoc/c_10967 http://aims.fao.org/aos/agrovoc/c_33995 http://aims.fao.org/aos/agrovoc/c_10963 |
author |
Montet, Didier (ed.) Brabet, Catherine (ed.) Schorr-Galindo, Sabine (ed.) Ray, Ramesh C. (ed.) |
author_facet |
Montet, Didier (ed.) Brabet, Catherine (ed.) Schorr-Galindo, Sabine (ed.) Ray, Ramesh C. (ed.) |
author_sort |
Montet, Didier (ed.) |
title |
Mycotoxins in food and beverages: Innovations and advances. Part 2 |
title_short |
Mycotoxins in food and beverages: Innovations and advances. Part 2 |
title_full |
Mycotoxins in food and beverages: Innovations and advances. Part 2 |
title_fullStr |
Mycotoxins in food and beverages: Innovations and advances. Part 2 |
title_full_unstemmed |
Mycotoxins in food and beverages: Innovations and advances. Part 2 |
title_sort |
mycotoxins in food and beverages: innovations and advances. part 2 |
publisher |
CRC Press |
url |
http://agritrop.cirad.fr/600422/ |
work_keys_str_mv |
AT montetdidiered mycotoxinsinfoodandbeveragesinnovationsandadvancespart2 AT brabetcatherineed mycotoxinsinfoodandbeveragesinnovationsandadvancespart2 AT schorrgalindosabineed mycotoxinsinfoodandbeveragesinnovationsandadvancespart2 AT rayrameshced mycotoxinsinfoodandbeveragesinnovationsandadvancespart2 |
_version_ |
1792500315088486400 |