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Springer - Mycotoxins in Foodstuffs Reference Book

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Description

Mycotoxin contamination in food occurs when field fungi such as Fusarium spp., Alternaria spp., Aspergillus spp., and Penicillium spp. invade crops. These fungi can grow during storage, producing secondary metabolites known as mycotoxins. When consumed through food, these substances can be harmful to both humans and animals, causing negative effects on various organs. This book from Springer provides a fundamental overview of the primary mycotoxins found in food supplies. It serves as a technical resource by listing the specific predispositions of various foodstuffs to contamination. This text is an essential reference for understanding how storage fungi impact food safety and the health of humans and animals.

Key Features

This Springer publication provides a basic overview of the main mycotoxins found in food supplies.

The text covers contamination caused by field fungi including Fusarium spp., Alternaria spp., Aspergillus spp., and Penicillium spp.

Learn about the secondary metabolites produced by storage fungi that can negatively affect human and animal organs.

The book lists the specific predispositions of different foodstuffs for mycotoxin contamination.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
24 January 2014
Listed Since
08 August 2013

Barcode

No barcode data available

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