Mycotoxins in Fruits and Vegetables book cover

Mycotoxins in Fruits and Vegetables

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.

Audience
Researchers, scientists and students who focus on postharvest pathology, plant pathology and toxicology; those dealing with fruit and vegetable preservation technologies; valuable in extension and training courses in food safety, toxicology, and public health; food technologists and engineers striving to improve the quality of harvested fruits and vegetables

Hardbound, 408 Pages

Published: April 2008

Imprint: Academic Press

ISBN: 978-0-12-374126-4

Contents

  • 1. Risk Assessment and Safety Evaluation of Mycotoxins in Fruits Paola Battilani, Carlo Barbano, and Antonio Logrieco2. Economic Aspects of Mycotoxins in Fruits and Vegetables Mary Ann Dombrink-Kurtzman 3. Regulations and Limits for Mycotoxins in Fruits and VegetablesH.P. van Egmond and M.A. Jonker4. Factors Affecting Mycotoxin Production in FruitsLauren S. Jackson and Fadwa Al-Taher 5. Diffusion of Mycotoxins in Fruits and VegetablesPatrizia Restani 6. Aspergillus Mycotoxins Rivka Barkai-Golan7. Penicillium MycotoxinsRivka Barkai-Golan8. Alternaria MycotoxinsRivka Barkai-Golan9. Molecular Diversity of Aspergillus and Penicillium Species on Fruits and VegetablesJános Varga, Jos Houbraken, Robert A. Samson, and Jens C. Frisvad10. Detection of Penicillium, Aspergillus, and Alternaria Species in Fruits and VegetablesMary Anne Roshni Amalaradjou and Kumar Venkitanarayanan11. Detection and Determination of Ochratoxin A in Grape Products Armando Venâncio12. Detection and Determination of Patulin in FruitsMyrna Sabino13. Detection and Determination of Alternaria Mycotoxins in Fruits and VegetablesVirginia Fernández Pinto14. Chemical Control of Mycotoxigenic FungiSonia Marín, Antonio J. Ramos, Vicente Sanchos15. Physical Control of Mycotoxigenic Fungi Elazar Fallik16. 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 JuiceGordon S. Shephard and Hester F. Vismer18. Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in WinesNachman Paster

Advertisement

advert image