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The contents of this book are the proceedings of the ACS symposium,
"Fumonisins in Food," which was held April 4-6, 1995, at the
American Chemical Society National Meeting in Anaheim, CA. This
symposi"Qm, which was international in scope, brought together
researchers from diverse backgrounds in academia, government, and
industry. Thirty-three speakers discussed topics ranging from the
analysis offumonisins to toxicology and regulatory aspects. The
fumonisins became the spotlight of mycotoxin research in 1988, when
re searchers at the South African Medical Research Council isolated
and structurally charac terized the fumonisins. Since 1988, there
has been an explosion in the numbers of papers dealing with
fumonisin-related topics. The interest in the fumonisins has arisen
for several reasons. First, fumonisins are found in measurable
concentrations in corn grown throughout the world. Second, these
compounds have been implicated as the causative agents in a variety
of naturally occurring animal diseases. Finally, there is
speCUlation that fumonisins may in part be responsible for the high
incidence of esophageal cancer in regions of the world in which
corn is the staple grain."
Mycotoxins, from the Greek "mukes" referring to fungi or slime
molds and toxin from the Latin "toxicum" referencing a poison for
arrows, have earned their reputation for being potentially
deleterious to the health and well being of a consuming organism,
whether it be animal or human. Unfortunately, mycotoxins are a
ubiquitous factor in the natural life cycle of food producing
plants. As such, control of the potential impact of mycotoxins on
food safety relies heavily upon accurate analysis and surveys
followed by commodity segregation and restricted use or
decontamination through processing. The purpose of this book is to
provide the most comprehensive and current information on the topic
of mycotoxins and assuring food safety. Chapters represented in the
book reflect such diverse topics ranging from occurrence and
impact, analysis, reduction through processing and plant breeding,
toxicology and safety assessments to regulatory perspectives.
Authors represent a range of international perspectives.
The contents of this book are the proceedings of the ACS symposium,
"Impact of Processing on Food Safety," which was held April 16-17,
1997, at the American Chemical Society National Meeting in San
Francisco, CA. This symposium brought together re searchers from
diverse backgrounds in academia, government, and industry. Twenty
speakers discussed topics ranging from the regulatory aspects of
food processing to the microbiological and chemical changes in food
during processing. The main goal of food processing is to improve
the microbial safety of food by de stroying pathogenic and spoilage
organisms. Food processing can also improve food safety by
destroying or eliminating naturally occurring toxins, chemical
contaminants, and antinutritive factors. Unfortunately, processing
can also cause chemical changes that result in the formation of
toxic or antinutritive factors. The purpose of this book is to
summarize our knowledge of both the beneficial and deleterious
effects of processing. Chapter I con siders the consumer's
perceptions about food contaminants and food processing. Chapter 2
summarizes the effects of traditional and nontraditional processing
methods on microor ganisms in food. Chapters 3-6 review the effects
of processing on lipids (fatty acids and cholesterol) in food.
Changes in the nutritive value of vitamins and minerals as a result
of processing are discussed in chapter 7. Chapter 8 concentrates on
how processing reduces the allergenicity of some foods."
Mycotoxins, from the Greek "mukes" referring to fungi or slime
molds and toxin from the Latin "toxicum" referencing a poison for
arrows, have earned their reputation for being potentially
deleterious to the health and well being of a consuming organism,
whether it be animal or human. Unfortunately, mycotoxins are a
ubiquitous factor in the natural life cycle of food producing
plants. As such, control of the potential impact of mycotoxins on
food safety relies heavily upon accurate analysis and surveys
followed by commodity segregation and restricted use or
decontamination through processing. The purpose of this book is to
provide the most comprehensive and current information on the topic
of mycotoxins and assuring food safety. Chapters represented in the
book reflect such diverse topics ranging from occurrence and
impact, analysis, reduction through processing and plant breeding,
toxicology and safety assessments to regulatory perspectives.
Authors represent a range of international perspectives.
The contents of this book are the proceedings of the ACS symposium,
"Impact of Processing on Food Safety," which was held April 16-17,
1997, at the American Chemical Society National Meeting in San
Francisco, CA. This symposium brought together re searchers from
diverse backgrounds in academia, government, and industry. Twenty
speakers discussed topics ranging from the regulatory aspects of
food processing to the microbiological and chemical changes in food
during processing. The main goal of food processing is to improve
the microbial safety of food by de stroying pathogenic and spoilage
organisms. Food processing can also improve food safety by
destroying or eliminating naturally occurring toxins, chemical
contaminants, and antinutritive factors. Unfortunately, processing
can also cause chemical changes that result in the formation of
toxic or antinutritive factors. The purpose of this book is to
summarize our knowledge of both the beneficial and deleterious
effects of processing. Chapter I con siders the consumer's
perceptions about food contaminants and food processing. Chapter 2
summarizes the effects of traditional and nontraditional processing
methods on microor ganisms in food. Chapters 3-6 review the effects
of processing on lipids (fatty acids and cholesterol) in food.
Changes in the nutritive value of vitamins and minerals as a result
of processing are discussed in chapter 7. Chapter 8 concentrates on
how processing reduces the allergenicity of some foods."
The contents of this book are the proceedings of the ACS symposium,
"Fumonisins in Food," which was held April 4-6, 1995, at the
American Chemical Society National Meeting in Anaheim, CA. This
symposi"Qm, which was international in scope, brought together
researchers from diverse backgrounds in academia, government, and
industry. Thirty-three speakers discussed topics ranging from the
analysis offumonisins to toxicology and regulatory aspects. The
fumonisins became the spotlight of mycotoxin research in 1988, when
re searchers at the South African Medical Research Council isolated
and structurally charac terized the fumonisins. Since 1988, there
has been an explosion in the numbers of papers dealing with
fumonisin-related topics. The interest in the fumonisins has arisen
for several reasons. First, fumonisins are found in measurable
concentrations in corn grown throughout the world. Second, these
compounds have been implicated as the causative agents in a variety
of naturally occurring animal diseases. Finally, there is
speCUlation that fumonisins may in part be responsible for the high
incidence of esophageal cancer in regions of the world in which
corn is the staple grain."
This volume identifies gaps in the assessment, management, and
communication of food allergen risks. Chapters showcase best
practices in managing allergen risks at various stages of the food
chain, including during food manufacture/processing; during food
preparation in food service, retail food establishments, and in the
home; and at the point of consumption. The authors highlight key
legislative initiatives that are in various stages of development
and implementation at the federal, state and community levels.
Finally, the volume includes recommendations for ways to build and
strengthen education and outreach efforts at the food industry,
government, institutional, and community levels. Chapters come from
an array of experts, including researchers and key stakeholders
from government, the food industry, retail/food service groups, and
consumer groups. The information presented will facilitate the
development of educational materials and allergen management
training programs for food production and service staff, extension
specialists, and government inspectors. Consumers and other food
safety professionals will also benefit from information on food
allergen control measures that have been put in place across the
food chain.
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