Mycotoxins in Feed and Food Chain

doi:10.3390/books978-3-03936-875-4

Format

Hardback

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Keywords

Atlantic salmon; zebrafish; liquid chromatography high-resolution mass spectrometry; mycotoxins; phytoestrogens; plant-based feed; rice; mycotoxins; sterigmatocystin; STC; deoxynivalenol; DON; growing season; azoxystrobin; fungicide; Fumonisins; Fusarium spp.; food contamination; health issues; secondary metabolites; Aflatoxins; binding; food safety; biocontrol; food discipline; mycotoxins; ergot alkaloids; ergochromes; secalonic acid; food safety; cereals; tetrahydroxanthones; Claviceps; aflatoxin; mycotoxin; black soldier fly; BSFL; Hermetia illucens; S9 fraction; cytochrome P450; metabolic conversion; enzyme induction; Alternaria mycotoxins; combinatory effects; food safety; combined toxicity; co-occurrence; bioactive compounds; fungi; mycotoxins; phaseolinone; LC/MS; soybean; charcoal rot disease; root infection mechanism; Fusarium species; mycotoxin; toxigenic profile; mycotoxin migration; sweet pepper; fungal disease; fumonisin; human exposure; maize products; botryodiplodin; root infection mechanism; root toxicity; Macrophomina phaseolina; hydroponic culture; AMF₁; infant formulae; estimated daily intake; carcinogenic risk index; Monterrey (Mexico); T-2 toxin; HT-2 toxin; deoxynivalenol (DON); enniatin B (EnnB); size sorting; unprocessed cereals; n/a

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Mycotoxins in Feed and Food Chain

Present Status and Future Concerns

Edited by

August 2020

224 pages

ISBN 978-3-03936-874-7 (Hardback)
ISBN 978-3-03936-875-4 (PDF)

https://doi.org/10.3390/books978-3-03936-875-4

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This is a Reprint of the Special Issue Mycotoxins in Feed and Food Chain: Present Status and Future Concerns that was published in

Public Health & Healthcare

Summary

The book deals with mycotoxins, their presence in various types of food, and how to prevent their presence in food . In addition to well-known molecules, such as aflatoxins or fumonisins, some contributors have dealt with emerging mycotoxins (e.g., alternaria toxins, botryodiplodin). Readers of the book can also find a new approach to reducing aflatoxins and fumonisins in food. In conclusion, the book presents both new mycotoxins and new information on old mycotoxins.