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Item Details
Title: MYCOTOXINS IN FOOD
DETECTION AND CONTROL
By: N. Magan (Editor)
Format: Electronic book text

List price: £210.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 1855739089
ISBN 13: 9781855739086
Publisher: ELSEVIER SCIENCE & TECHNOLOGY
Pub. date: 16 July, 2004
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition 103
Synopsis: 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 1 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 2 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.
Publication: UK
Imprint: Woodhead Publishing Ltd
Returns: Non-returnable
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