Encyclopedia of Food Mycotoxins

Food Mycotoxins: Toxic Fungi, Contamination & Health Effects

This comprehensive reference examines toxin-producing fungi, their occurrence in food, and the health risks associated with mycotoxin exposure. It covers the biochemical and physiological effects, chemical properties, and toxicity of mycotoxins, alongside documented food contamination cases, toxin concentrations, and geographical information.

Key Features

• Comprehensive overview of food-related mycotoxins
• Identification of toxin-producing fungal species
• Examination of the natural occurrence of harmful fungi
• Analysis of fungal contamination in food products
• Overview of major mycotoxin types and their properties
• Discussion of mycotoxicosis and related health effects
• Examination of biochemical effects of mycotoxins
• Analysis of physiological impacts of toxin exposure
• Chemical data and characteristics of individual mycotoxins
• Evaluation of mycotoxin toxicity
• Identification of foods susceptible to fungal contamination
• Documentation of foods reported to contain mycotoxins
• Information on contamination levels and toxin concentrations
• Geographical records of contaminated food detection
• Valuable reference for food scientists, toxicologists, microbiologists, and food safety researchers