This book contains selected peer-reviewed papers of the IUPAC (International Union of Pure and Applied Chemistry) symposium 'Mycotoxins and phycotoxins'. These symposia are the principal international interdisciplinary conventions focusing on occurrence, advances in determination, toxicology and exposure management of these bio-contaminants. The chapters are organized in sections that include up to date overviews of current mycotoxin and phycotoxin issues. Advances in analytical techniques using rapid screening tools, high-sensitivity instrumental methods and their combinations, applied for single and multi-toxin determinations, are highlighted in a specific section of the book. Identification of requisite agronomic factors and pre-harvest forecasting for strategic intervention are part of a treatise on exposure management. Since the inception more than 30 years ago, this IUPAC symposia series has grown in scope, scientific novelty and value.

The multidisciplinary nature of investigations on mycotoxins and phycotoxins is reflected by the wide range of subjects covered by the 57 invited papers in this volume focusing on ecology, analysis, epidemiology, pharmacology, toxicology, chemistry, intoxication and regulation. They provide up-to-date information on the remarkable progress made in research into mycotoxins as food and feed contaminants, and in marine toxins which has led to the establishment of a new field of study in the area of phycotoxins with their unique structures and diverse biological activities.

The ingestion of feed containing mycotoxins has serious adverse effects on the health of farm animals, contributing to reduced weight gain, lower reproductivity, damage to the immune system, severe illnesses, and even death. Mycotoxins formed in animal feedstuffs depend on the presence of specific strains of filamentous fungi or molds and are strongly influenced by environmental factors such as temperature and humidity. This book considers the biological nature of mycotoxin formation, the chemical and biological methods of analysis, as well as the extensive range of substrates capable of supporting the growth of toxigenic fungi. The book also provides extensive coverage of the mycotoxicoses of farmed animals and the current state of research into the control and detoxification of mycotoxins. All researchers interested in mycotoxins and their effects on animals will find important information in this book.

Describes a range of mycotoxins occurring as contaminants in agricultural crops and animal products, and details the implementation of food safety regulations via governmental and international agencies. The book charts the progress made in mycotoxicology since the early 1990s. It also profiles recent advances in mycotoxin analysis methods.

Full text, included in Knovel Library within the subject area of Chemistry and Chemical Engineering.

Evaluation and Optimization of Laboratory Methods and Analytical Procedures

Mycotoxins are poisonous chemical compounds produced by certain fungi. There are many such compounds, but only a few of them are regularly found in food and animal feedstuffs. Nevertheless, those that do occur in food and feed have great significance in the health of humans and livestock. The effects of some mycotoxins are acute, with symptoms of severe illness appearing very quickly. Other mycotoxins have longer-term chronic or cumulative effects on health, including the induction of cancers and immune deficiency. Information about mycotoxins is far from complete, but enough is known to identify them as a serious problem in many parts of the world, causing significant economic losses in addition to their negative health effects. The Mycotoxin Factbook is aimed at the latest developments to combat the mycotoxin problem. The book contains the peer-reviewed papers of the third conference of the World Mycotoxin Forum. The various chapters focus on mycotoxin food and feed risks in the context of human nutrition and animal feeding.

This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern analysis techniques. The book covers all mandatory dietary components and many optional nutritients specified by the new labelling regulations of the Food and Drug Administration and the US Department of Agriculture Food Safety and Inspection Service.

Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.