Mycotoxins in Fruits and Vegetables

Coordinators: Barkai-Golan R., Paster Nachman

Language: Anglais
Cover of the book Mycotoxins in Fruits and Vegetables

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408 p. · 15.2x22.9 cm · Hardback
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
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
János 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 Venâncio

12. Detection and Determination of Patulin in Fruits
Myrna Sabino

13. Detection and Determination of Alternaria Mycotoxins in Fruits and Vegetables
Virginia Fernández Pinto

14. Chemical Control of Mycotoxigenic Fungi
Sonia Marín, 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
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