A mycotoxin is a toxin produced by a fungus under special
conditions of moisture and temperature. These fungi are aerobic and
microscopic and, moreover, may colonize many kinds of food from the
field to the table. Mycotoxins are not only a spoilage issue for
food, but in high doses can be a serious health threat for humans.
The book will be similar to Weidenborners previous two books -
Mycotoxins in Feedstuffs and Mycotoxins in Foodstuffs - in that it
will be a review of the literature to create a comprehensive
reference for mycotoxin levels. It will be his third (and last)
book on the topic, this time focusing on the incidence of a
mycotoxin in humans and/or animals (natural or artificial
incidence). Each entry will include contamination, concentration
rate, mean concentration of organs (humans and animals) with a
mycotoxin, as well as sample constitution (where possible) and
country of origin of the sample.
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