Mycotoxins in Food book cover

Mycotoxins in Food

Detection and Control

Mycotoxins, toxic compounds produced by fungi, pose a significant contamination risk in both animal feed and foods for human consumption. With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research on how to assess the risks from mycotoxins, detect particular mycotoxins and control them at differing stages in the supply chain.

Part one 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 two 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.

All those concerned with ensuring the safety of food

Hardbound, 488 Pages

Published: July 2004

Imprint: Woodhead Publishing

ISBN: 978-1-85573-733-4


  • The book provides an excellent compilation on current thinking regarding management of mycotoxins in the food supply, with an emphasis on the prevention approach. …the material is very comprehensive, the chapters well written and also well referenced, which provides a further resource for readers., Food Australia
    This book gives relevant information on key research on food mycotoxins of significant importance to the food production and processing industries., CAB International
    …a comprehensive overview of a diversity of current issues on mycotoxins and food safety. This book is very informative because it provides valuable information to the people involved in this field., International Journal of Food Microbiology


  • 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.


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