Mycotoxins in Food - Detection and Control (Hardcover)


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 one 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 two 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.
Discusses the wealth of recent research in this important areaCovers risk assessment, detection of particular mycotoxins and how to control them throughout the supply chainDescribes how the risk of contamination can be controlled, including the use of HACCP systems

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Product Description

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 one 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 two 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.
Discusses the wealth of recent research in this important areaCovers risk assessment, detection of particular mycotoxins and how to control them throughout the supply chainDescribes how the risk of contamination can be controlled, including the use of HACCP systems

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Product Details

General

Imprint

Woodhead Publishing Ltd

Country of origin

United Kingdom

Series

Woodhead Publishing Series in Food Science, Technology and Nutrition

Release date

July 2004

Availability

Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available.

First published

2004

Editors

,

Dimensions

234 x 156 x 39mm (L x W x T)

Format

Hardcover

Pages

488

ISBN-13

978-1-85573-733-4

Barcode

9781855737334

Categories

LSN

1-85573-733-7



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