Press Release Summary = The book provides an excellent compilation on current thinking regarding management of mycotoxins in the food supply, with an emphasis on the prevention approach.
Press Release Body = Mycotoxins in food: Detection and control Edited by N Magan, Cranfield University, UK and M Olsen, National Food Administration, Sweden
Key Features of Mycotoxins in food: Detection and control :
- discusses the wealth of recent research in this important area - covers risk assessment, detection of particular mycotoxins and how to control them throughout the supply chain - describes how the risk of contamination can be controlled, including the use of HACCP systems - written by a distinguished international team of authors
The book provides an excellent compilation on current thinking regarding management of mycotoxins in the food supply, with an emphasis on the prevention approach. .the material is very comprehensive, the chapters well written and also well referenced, which provides a further resource for readers. - Food Australia
This book gives relevant information to key research on food mycotoxins of significant importance to the food production and processing industries. - CAB International
.a comprehensive overview of a diversity of current issues on mycotoxins and food safety. This book is very informative because it provides valuable information to the people involved in this field. - International Journal of Food Microbiology
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 1 addresses risk assessment techniques, sampling methods, modelling and detection techniques used to measure the risk of mycotoxin contamination and the current regulations governing mycotoxin limits in food.
Part 2 looks at 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.
The final section details particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins.
Mycotoxins in food: Detection and control will be a standard reference for all those concerned with ensuring the safety of food.
For more information, Please visit : http://www.bharatbook.com/bookdetail.asp?bookid
2022
