An indispensable reference, this book provides an overview of the main mycotoxins in food. It is the first complete reference dedicated to toxin producing fungi in foodstuff. The book lists the degree of contamination, concentration of the toxins, and the country of origin and/or detection for each case of contamination presented in the book. Moreover, the book discusses whether a foodstuff is predisposed for mycotoxin contamination. It is written for professionals in the food industry, agriculture, control agencies, food processing, food chemistry, microbiology, and mycology.

There are various species of fungi which like to grow on food, thereby releasing toxins which might bear a health risk for the consumer. All foods which have been reported to be contaminated with mycotoxins are listed, including data on the degree of contamination, the concentration of the toxins and the country of origin and/or detection of the contaminated food. All relevant toxin producing fungi, their natural occurence, the possible mycotoxicosis, further the biochemical and physiological effects of mycotoxins, their chemical data and toxicity are treated comprehensively. For each mycotoxin, reference is given to the food at risk.

A mycotoxin is a toxin produced by a fungus under special conditions of moisture and temperature. These fungi are aerobic and microscopic and, moreover, may colonize many kinds of food from the field to the table. Mycotoxins are not only a spoilage issue for food, but in high doses can be a serious health threat for humans. The book will be similar to Weidenborner's previous two books - "Mycotoxins in Feedstuffs" and "Mycotoxins in Foodstuffs" - in that it will be a review of the literature to create a comprehensive reference for mycotoxin levels. It will be his third (and last) book on the topic, this time focusing on the incidence of a mycotoxin in humans and/or animals (natural or artificial incidence). Each entry will include contamination, concentration rate, mean concentration of organs (humans and animals) with a mycotoxin, as well as sample constitution (where possible) and country of origin of the sample.

The term Mycotoxin literally means poison from fungi. Mycotoxins are substances produced from fungal secondary metabolic processes, which impair animal health thereby causing great economic losses of livestock through disease. This book gives an overview of mycotoxins in feedstuff and ingredients. It lists the degree of contamination, concentration and country of origin/detection for each case of mycotoxin contamination. In addition, the book shows whether a feedstuff/ingredient is predisposed for a mycotoxin contamination, detailing the number of mycotoxins as well as number of citations concerning one feedstuff.

This book presents a review of the existing literature on natural mycotoxins to create a comprehensive reference for mycotoxin levels. Each entry includes contamination, concentration rate, mostly mean mycotoxin concentration of organs (human and animal) and country of origin of the sample. Due to the serious spoilage and health issues the presence of mycotoxins can cause, it is imperative that corresponding scientists, health institutions and the food and feed industries have a more qualified understanding of mycotoxins in living things. To this end, Natural Mycotoxin Contamination in Humans and Animals provides an excellent resource. The present book complements the series of the author's previous books, Mycotoxins in Feedstuffs and Mycotoxins in Foodstuffs, in that it is a review of the literature to create a comprehensive reference for mycotoxin levels. As with Mycotoxins and their Metabolites in Humans and Animals, the focus remains the same, but the scope now covers natural mycotoxins only. Comprehensive reference of natural mycotoxin levels in humans and animals Easy-to-use database of mycotoxins Each entry is comprehensive

This book is one of three volumes that are an expansion of Mycotoxins in Foodstuffs, Second Edition, and it focuses on cocoa, coffee, fruits and fruit products, medicinal plants, nuts, spices, and wine. In addition all foodstuffs of plant origin except cereals and cereal products are covered. Mycotoxins in Plants and Plant Products - Cocoa, Coffee, Fruits and Fruit Products, Medicinal Plants, Nuts, Spices, Wine comprises: More than 280 new publications and 900 publications in all Each item includes "Co-contamination", showing the co-occurrence of mycotoxins in a foodstuff, where possible Each item includes "Further contamination", describing the same or further foodstuff/s with its/their mycotoxins documented, where possible Single chapter overview with all mycotoxins and their foodstuff-spectrum Single chapter overview with each single foodstuff and its mycotoxin-spectrum Separate list of the articles dealing with conventionally and organically produced foodstuffs and their mycotoxin contamination Numerical and Alphabetical Bibliography

This book provides detailed data and information about the cereals and cereal products that are affected by mycotoxins, and gives a basic overview of mycotoxins in these foodstuffs.Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp. and Alternaria spp., or storage fungi such as Aspergillus spp. and Penicillium spp., which can grow on/in stored commodities and are able to produce mycotoxins. In the worst case, these fungi produce secondary metabolites called mycotoxins, which can be very harmful to humans and animals when, for example, they are consumed through food due to their various negative effects on several organs in both humans and animals. Mycotoxins in Plants and Plant Products: Cereals and Cereal Products lists the predisposition of a foodstuff for mycotoxin contamination, as well as the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of this kind of foodstuff. It includes both alphabetical and numerical lists of literature.

A mycotoxin is a toxin produced by a fungus under special conditions of moisture and temperature. These fungi are aerobic and microscopic and, moreover, may colonize many kinds of food from the field to the table. Mycotoxins are not only a spoilage issue for food, but in high doses can be a serious health threat for humans. The book will be similar to Weidenborner's previous two books - "Mycotoxins in Feedstuffs" and "Mycotoxins in Foodstuffs" - in that it will be a review of the literature to create a comprehensive reference for mycotoxin levels. It will be his third (and last) book on the topic, this time focusing on the incidence of a mycotoxin in humans and/or animals (natural or artificial incidence). Each entry will include contamination, concentration rate, mean concentration of organs (humans and animals) with a mycotoxin, as well as sample constitution (where possible) and country of origin of the sample.

Mycotoxins are substances produced from fungal secondary metabolic processes. They impair animal health, thereby causing great economic losses of livestock through disease. Livestock come into contact with mycotoxins through contaminated feedstuff. Feedstuff is any of the constituent nutrients of an animal ration. The plants used in feed, such as grains, oil seeds, nuts, androot crops, are susceptible to mycotoxin contamination. "Mycotoxins in Feedstuffs" lists (in the style of a dictionary) feeds which have been reported to have been contaminated with mycotoxins, including data on the degree of contamination, the concentration of the toxins, and the country of origin and/or detection of the contaminated feed.

This second edition will feature:

- More than 180 new publications concerning mycotoxins in feedstuffs.

- A more efficient organization of the content, making the book easier to use in daily practice.
- A single-chapter overview of mycotoxins in the corresponding feedstuffs.

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All relevant toxin producing fungi, their natural occurence, the possible mycotoxicosis, further the biochemical and physiological effects of mycotoxins, their chemical data and toxicity are treated here comprehensively. For each fungi, reference is given to the food at risk. All foods which have been reported to be contaminated with mycotoxins are listed, including data on the degree of contamination, the concentration of the toxins and the country of origin and/or detection of the contaminated food.

An indispensable reference, this book provides an overview of the main mycotoxins in food. It is the first complete reference dedicated to toxin producing fungi in foodstuff. The book lists the degree of contamination, concentration of the toxins, and the country of origin and/or detection for each case of contamination presented in the book. Moreover, the book discusses whether a foodstuff is predisposed for mycotoxin contamination. It is written for professionals in the food industry, agriculture, control agencies, food processing, food chemistry, microbiology, and mycology.

The term Mycotoxin literally means poison from fungi. Mycotoxins are substances produced from fungal secondary metabolic processes, which impair animal health thereby causing great economic losses of livestock through disease. This book gives an overview of mycotoxins in feedstuff and ingredients. It lists the degree of contamination, concentration and country of origin/detection for each case of mycotoxin contamination. In addition, the book shows whether a feedstuff/ingredient is predisposed for a mycotoxin contamination, detailing the number of mycotoxins as well as number of citations concerning one feedstuff.

Bei der Produktion von Nahrungsmitteln, wie Wein, Bier oder Kase, kommt Schim melpilzen und Hefen eine herausragende Bedeutung zu. Weitaus bedeutender ist aber der durch diese Mikroorganismen verursachte Verderb von Lebensmitteln. Besonderes Augenmerk verdienen in diesem Zusammenhang die Mykotoxine; etwa 25 % aller weltweit erzeugten Nahrungsmittel sind nach Schatzungen mit diesen toxischen Stoff wechselprodukten belastet. Als Untergebiet der Lebensmittelmikrobiologie befaBt sich die Lebensmittelmykolo gie mit dem Vorkommen, der Bedeutung und Verwendung von Schimmelpilzen und Hefen in Lebensmitteln. Die Beschreibung der oftmals komplizierten Vorgange, z.B. bei der Herstellung von Lebensmitteln, der pilzlichen Vermehrung oder der Wirkung von Mykotoxinen, kommt ohne die Verwendung von Fachausdriicken nicht aus. Die wichtigsten Fachbegriffe wurden fiir das Lexikon der Lebensmittelmykologie zusam mengetragen und in pragnanter Weise erklart. Das Nachschlagewerk biete dem inter essierten Leser die Moglichkeit, sich schnell und umfassend iiber die in der Lebens mittelmykologie verwendeten Begriffe, deren Bedeutung und Zusammenhiinge zu in formieren. Die zahlreichen Querverweise erlauben es, sich einen weiteren Uberblick iiber die jeweilige Problematik zu verschaffen."

Bei der Produktion von Nahrungsmitteln, wie Wein, Bier oder Kase, kommt Schim melpilzen und Hefen eine herausragende Bedeutung zu. Weitaus bedeutender ist aber der durch diese Mikroorganismen verursachte Verderb von Lebensmitteln. Besonderes Augenmerk verdienen in diesem Zusammenhang die Mykotoxine; etwa 25 % aller weltweit erzeugten Nahrungsmittel sind nach Schatzungen mit diesen toxischen Stoff wechselprodukten belastet. Als Untergebiet der Lebensmittelmikrobiologie befaBt sich die Lebensmittelmykolo gie mit dem Vorkommen, der Bedeutung und Verwendung von Schimmelpilzen und Hefen in Lebensmitteln. Die Beschreibung der oftmals komplizierten Vorgange, z.B. bei der Herstellung von Lebensmitteln, der pilzlichen Vermehrung oder der Wirkung von Mykotoxinen, kommt ohne die Verwendung von Fachausdriicken nicht aus. Die wichtigsten Fachbegriffe wurden fiir das Lexikon der Lebensmittelmykologie zusam mengetragen und in pragnanter Weise erklart. Das Nachschlagewerk biete dem inter essierten Leser die Moglichkeit, sich schnell und umfassend iiber die in der Lebens mittelmykologie verwendeten Begriffe, deren Bedeutung und Zusammenhiinge zu in formieren. Die zahlreichen Querverweise erlauben es, sich einen weiteren Uberblick iiber die jeweilige Problematik zu verschaffen."