Food Safety & Mycotoxins 1st ed. 2019 [Kietas viršelis]

Edited by
  • Formatas: Hardback, 169 pages, aukštis x plotis: 235x155 mm, weight: 442 g, 33 Illustrations, color; 27 Illustrations, black and white; X, 169 p. 60 illus., 33 illus. in color., 1 Hardback
  • Išleidimo metai: 20-Nov-2019
  • Leidėjas: Springer Verlag, Singapore
  • ISBN-10: 9813290374
  • ISBN-13: 9789813290372
Kitos knygos pagal šią temą:
  • Formatas: Hardback, 169 pages, aukštis x plotis: 235x155 mm, weight: 442 g, 33 Illustrations, color; 27 Illustrations, black and white; X, 169 p. 60 illus., 33 illus. in color., 1 Hardback
  • Išleidimo metai: 20-Nov-2019
  • Leidėjas: Springer Verlag, Singapore
  • ISBN-10: 9813290374
  • ISBN-13: 9789813290372
Kitos knygos pagal šią temą:

Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production.  

This book reviews the latest research on mycotoxins that directly concern food safety, and especially focuses on detection technologies, risk assessment and control strategiescurrently being used in China. Gathering contributions from over 20 respected researchers, the book will benefit graduatestudents, researchers and management groups from various disciplines, including food science and technology, analytical chemistry, plant pathology, public health, etc. 

Part
1. Detection.
Chapter
1. Chromogenic platform-based lateral flow immunoassay.
Chapter
2. Sample preparation and chromatographic analysis.- Part
2. Risk assessment.
Chapter
3. Toxicity evaluation using animal and cell models.
Chapter
4. Risk profiling of co-occurring contamination.-
Chapter
5. Metabolism of Mycotoxins and the Potential Biomarkers for Risk Assessment.- Part
3. Control.
Chapter
6. Origin of mycotoxin-producing fungal and bacteria species.
Chapter
7. Enzymes for degradation of mycotoxins.
Chapter
8. Confrontation of microbes with mycotoxin-producing strains.
Chapter
9. Chemical and physical treatments for reducing mycotoxin.- Part
4. Summary and prospective.
Chapter
10. Summary and prospective.
Dr. Aibo Wu is currently working as a Professor and Principal Investigator at Shanghai Institute of Nutrition and Health (SINH), Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, Shanghai, China. (2015-present). Previously held positions: (2011-2015) Professor and Associate Professor, Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China. (2005-2010) Associate Professor and Assistant Professor at the School of Life Science and Biotechnology, Shanghai Jiao Tong University, Shanghai, China. (2009-2011, one month per year), Visiting Scientist at Ghent University, UniversiteCatholique de Louvain, Belgium. (2005-2007). Dr. Wu completed his PhD (1999-2004) in Molecular Plant Pathology at Huazhong Agricultural University, Wuhan, China. Since 1999, he has exclusively focused on risk assessment and control of Fusarium mycotoxin contaminations in foods. In the past five years, he has published 26 peer-reviewed full-text articles in internationally respected journals, e.g. Analytical Chemistry, Journal of Agricultural and Food Chemistry,and Toxins. He was selected as a Distinguished Young Scientist by the Chinese Institute of Food Science and Technology in 2017. Moreover, Dr. Wu serves on the editorial board of the journal Food Control; on the Toxin Committee of the Chinese Society for Microbiology, Chinese Society of Microbiology; and is a member of the Food Hygiene, Chinese Preventive Medicine Association. His research areas include (1) risk assessment on co-occurring Fusarium mycotoxin contaminants originating from mycotoxin-producing fungal isolates in foods; (2) elucidation of contamination patterns, regulatory and control mechanisms of mycotoxin production in foods; and (3) establishment and validation of chromatographic approaches (LC-MS/MS) and immunological rapid assays for multi-component mycotoxins in a variety of food matrices.