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Mycotoxins in Food
Detection and Control
M Olsen , N Magan
Part one addresses risk assessment techniques, sampling methods, modelling and detection techniques used to measure the risk of mycotoxin contamination and the current regulations governing mycotoxin limits in food. Part two looks at how the risk of contamination may be controlled, with chapters on the use of HACCP systems and mycotoxin control at different stages in the supply chain. Two case studies demonstrate how these controls work for particular products. The final section details particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins.
Mycotoxins in food is a standard reference for all those concerned with ensuring the safety of food.
- Discusses the wealth of recent research in this important area
- Covers risk assessment, detection of particular mycotoxins and how to control them throughout the supply chain
- Describes how the risk of contamination can be controlled, including the use of HACCP systems
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