簡介:
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
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