Titre : | MYCOTOXINS IN FOOD, 1 : DETECTION AND CONTROL |
Autre titre: | LES MYCOTOXINES DANS LES ALIMENTS : DETECTION ET CONTROLE |
Auteurs : | NARESH MAGAN ; MONICA OLSEN |
Type de document : | Livre |
Editeur : | FLORIDA : CRC PRESS LLC, 2004 |
ISBN/ISSN/EAN : | 978-0-8493-2557-1 |
Format : | 471 P. |
Langues: | Anglais |
Concepts : |
MYCOTOXINE
ALIMENT PRODUIT ALIMENTAIRE DETECTION HACCP PATULINE OCHRATOXINE ALIMENT POUR ANIMAUX ZEARALENONE FUMONISINE |
Résumé : | 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 I addresses risk assessment methodology, sampling methods, modelling and detection techniques used to measure the risk of mycotoxin contamination and the current regulations governing mycotoxin limits in food. Part II looks et 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. Part III details particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins. Mycotoxins in food will be a standard reference for ail those concerned with ensuring the safety of food. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.07 MAG | Livre | AA - Alimentation, santé et agroindustries | Disponible |