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Significance, Prevention and Control of Food Related Diseases
Food-borne diseases are major causes of morbidity and mortality in the world. It is estimated that about 2.2 million people die yearly due to food and water contamination. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, which has 10 chapters, provides information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to undergraduate and postgraduate students, educators and researchers in the fields of life sciences, medicine, agriculture, food science and technology, trade and economics. Policy makers and food regulatory officers will also find it useful in the course of their duties.
Mycotoxin and Food Safety in Developing Countries
This book provides information on the incidence of fungi and mycotoxins in some African countries, the health implications and possible intervention control strategies for mycotoxins in developing countries and in Africa in particular. It will therefore be of interest to students, educators, researchers and policy makers in the fields of medicine, agriculture, food science and technology, trade and economics. Food regulatory officers also have quite a lot to learn from the book. Although a lot of the generated data in the area of mycotoxicology are available to the developed world, information on the subject area from Africa is scanty and not usually available in a comprehensive form. This book attempts to address the gap. Being an open access book, it will be of great benefit to scientists in developing countries who have limited access to information due to lack of funds to pay or subscribe for high quality journals and data from commercial publishing and database companies.
Mycotoxins
This Edited Volume Mycotoxins - Impact and Management Strategies is a collection of reviewed and relevant research chapters, offering a comprehensive overview of recent developments in the field of Mycotoxicology. The book comprises of single chapters authored by various researchers and edited by an expert active in this research area. This book is divided into three sections. Section 1 consists of one chapter that gives an overview of the socioeconomic impact of mycotoxins. Section 2 has five chapters that address the prevention and control of aflatoxins both at pre- and post-harvest stages. Section 3 has two chapters that deal with health impact and control in the poultry industry. This publication aims at providing a thorough overview of the latest research efforts in the field and opens new possible research paths for further novel developments in addressing the problem of mycotoxins.
Aflatoxin B1 Occurrence, Detection and Toxicological Effects
This book consists of 11 chapters, divided into four parts. The chapters are written by experts in the field of aflatoxins. Select topics are presented here to provide a snapshot of current understanding of the occurrence and metabolism of aflatoxin B1, the contamination, exposure, and detection of aflatoxin B1, and the toxicological effects and detoxification of aflatoxin. The book is intended for students and scientists working in the field of aflatoxins.
Aflatoxins
Aflatoxins are a group of highly toxic and carcinogenic substances that occur naturally and can be found in food substances. Aflatoxins are secondary metabolites of certain strains of fungi Aspergillus flavus and Aspergillus parasiticus as well as the less common Aspergillus nomius. Aflatoxins B1, B2, G1, and G2 are the most important members, which can be categorized into two groups according to chemical structure. As a result of the adverse health effects of mycotoxins, their levels have been strictly regulated, especially in food and feed samples. Therefore, their accurate identification and determination remain a herculean task due to their presence in the complex food matrix. The great public concern and the strict legislation incited the development of sensitive analytical methods that are discussed in this book.
Trends in Vital Food and Control Engineering
This book is an example of a successful addition to the literature of bioengineering and processing control within the scientific world. The book is divided into twelve chapters covering: selected topics in food engineering, advances in food process engineering, food irradiation, food safety and quality, machine vision, control systems and economics processing. All chapters have been written by renowned professionals working in food engineering and related disciplines.
Mycotoxins in Food
Full text, included in Knovel Library within the subject area of Chemistry and Chemical Engineering.
Recent Advances in Plant in vitro Culture
The purpose of this book is to provide the advances in plant in vitro culture as related to perennial fruit crops and medicinal plants. Basic principles and new techniques, now available, are presented in detail. The book will be of use to researchers, teachers in biotechnology and for individuals interested to the commercial application of plant in vitro culture.
Masked Mycotoxins in Food
The first book to cover this fast developing field, Masked Mycotoxins in Food will provide a full overview of the issues relating to the toxicology of masked mycotoxins present in food products. Mycotoxins are naturally occurring chemicals produced by moulds that can grow on crops and foodstuffs. Masked mycotoxins are modified mycotoxins, due to this modification many cannot be detected using standard analytical techniques, for example HPLC and ELISA, and further research is needed to understand the health risks and threats from these modified compounds.Masked mycotoxin research is an area of toxicological research that has gained significant interest and momentum in recent years. The aim of this book is to provide a full picture of the topic, from the masked mycotoxin formation in plants to their catabolic fate in humans. The book also provides new insights and will highlight possible gaps in the knowledge base of this relatively new area. Edited and written by World renowned experts working within the field, this book is of interest to toxicologists and biochemists, but also food scientists and agricultural researchers working in industry and academia.
