簡(jiǎn)介:

About this book The first complete reference covering relevant toxin producing fungi in foodstuff Provides an overview of the main mycotoxins in food Discusses whether a foodstuff is predisposed for a mycotoxin contamination Lists the degree of contamination, the concentration of the toxins, and the country of origin and/or detection of mycotoxin contamination Due to the serious spoilage and health issues the presence of mycotoxins can cause, it’s imperative that the food industry has a basic understanding fungi and their corresponding mycotoxins. An indispensable resource, Mycotoxins in Foodstuff gives an in depth overview by listing the degree of contamination, concentration and country of origin/detection for each case of mycotoxin contamination for each commodity. In addition, the book shows whether or not food is predisposed for mycotoxin contamination. Written for: Professionals in the food industry, agriculture, control agencies, those involved in food processing, food chemistry, and microbiology, mycologists and mycotoxicologists