£141.67

Springer - Mycotoxins in Foodstuffs - Medical Reference Book

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Description

Understanding the risks of fungal contamination is essential for food safety and health professionals. This book from Springer provides a comprehensive overview of how mycotoxins enter the food supply. Contamination often begins when crops are invaded by field fungi such as Fusarium spp., Alternaria spp., Aspergillus spp., and Penicillium spp. These organisms can continue to grow during storage, leading to the production of secondary metabolites known as mycotoxins. Because these substances can have various negative effects on several organs in both humans and animals, staying informed is a priority for those in the medical and pharmacology fields. This text examines the dangers posed when these toxins are consumed through food products. It serves as a foundational resource by listing the predisposition of various foodstuffs to these contaminants, helping readers identify potential risks in the food chain. Whether you are studying pharmacology or food safety, this book offers the necessary background on the main mycotoxins found in food today.

Key Features

Covers essential information regarding mycotoxin contamination caused by field fungi like Fusarium, Alternaria, Aspergillus, and Penicillium.

Explains the biological process where storage fungi produce harmful secondary metabolites known as mycotoxins.

Provides a basic overview of the main mycotoxins currently found in various food supplies.

Details the negative effects that mycotoxins can have on several different organs in humans and animals.

Identifies the specific predispositions of different foodstuffs to fungal growth and toxin production.

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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