Springer Encyclopedia of Food Mycotoxins

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. Review From the reviews: "The Encyclopedia of Food Mycotoxins provides an excellent reference text for all those working in the field of mycotoxins … . It is a text that will be welcomed by both researchers and those involved in food production alike. The layout of the text is simple to follow and information can be easily sourced. … Overall, this is a valuable text that provides a wealth of vital information for all those concerned about the occurrence and effects of mycotoxins." (Sheila M. Maxwell, Nutrition Bulletin, Vol. Issue 26, 2001) "The main emphasis of the present book is an alphabetical list and overview of all foods which have been reported to be contaminated with mycotoxins. Data on the degree of contamination, the concentration of the toxins, the country of origin and/or detection of the contaminated food are included. … This book is a valuable supplement in the library of specialists in this scientific field, especially microbiologists, food technologists and chemists." (Advances in Food Science, Vol. 24 (1), 2002) "This monograph contains special information regarding mycotoxin contamination of foodstuffs. The book is structured alphabetically. Food relevant mycotoxins and their fungal sources are described. Different information regarding chemical data, toxicity, natural occurrence and possible mycotoxicosis of food relevant mycotoxins, including ergot alkaloids, are presented. … As the author indicated in the preface, in general, this book may be used specifically ‘to find out quickly whether a foodstuff is contaminated by a specific mycotoxin’." (E. Razzazi, Die Nahrung/Food, Vol. 45 (4), 2001) "The book shows an excellent overview of all foods which have been reported to be contaminated with mycotoxins showing the degree of contamination and the concentration of mycotoxins as well as the country of origin and detection of the contaminated food. … The ‘Encyclopedia of Food Mycotoxins’ is a worthwhile work of references that gives interesting and important data and information for food scientists and for all interested researchers or students in the field of food science, health services or biology." (Susanne Miescher Schwenninger, BioWorld, Issue 1, 2002) "Clearly structured reference book. Easy access to any information on mycotoxins and their effects. All foods which have been reported to be contaminated with mycotoxins are listed, including data on the degree of contaminations, the concentration of the toxins and the country of origin and/or detection of the contaminated food. All relevant toxin producing fungi, their natural occurrence … their chemical data and toxicity are treated comprehensively. For each mycotoxin, reference is given to the food at risk." (Revue de Medicine Veterinaire, Vol. 152 (6), 2001)