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Aflatoxins in Food A Recent Perspective

Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on a larger scale. Aflatoxins are produced by ce...

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Bibliographic Details
Other Authors: Hakeem, Khalid Rehman (Editor), Oliveira, Carlos A. F. (Editor), Ismail, Amir (Editor)
Format: eBook
Language:English
Published: Cham Springer International Publishing 2021, 2021
Edition:1st ed. 2021
Subjects:
Food / Microbiology
Food / Safety Measures
Toxicology
Microbiology
Mycology
Food Microbiology
Nutrition   
Food Chemistry
Chemistry
Food / Analysis
Fungi
Nutrition
Food Safety
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Table of Contents:
  • 1. Aflatoxins: An Introduction
  • Prof. Dr. Carlos A. F. Oliveira
  • Department of Food Engineering, School of Animal Sciences and Food Engineering, University of Sao Paulo, Brazil
  • 2. Aflatoxins Biosynthesis
  • Dr. Carlos Corassin
  • Department of Food Engineering, School of Animal Sciences and Food Engineering, University of Sao Paulo, Brazil
  • 3. Worldwide Prevalence of Aflatoxins in Food and Feed
  • Prof. Dr. Yun Yun Gong
  • School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
  • 4. Aflatoxins Health Impacts on Infants and Children
  • Dr. Michael N Routledge
  • School of Medicine, University of Leeds, Leeds, United Kingdom
  • 5. Aflatoxins Health Impacts on Adults and Elderly
  • Prof. Dr. Yun Yun Gong
  • School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
  • 5. Aflatoxins Health Impacts on Adults and Elderly
  • Prof. Dr. John Groopman
  • Bloomberg School of Public Health, Johns Hopkins University,United States of America
  • 6. Regulations for Aflatoxins in Developing and Industrialized Economies
  • Dr. Khalid Rehman Hakeem
  • Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah-21589, Saudi Arabia
  • 7. Detection and Quantification of Aflatoxins
  • Dr. Amir Ismail
  • Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan
  • 8. Removal of Aflatoxins
  • Dr. Muhammad Riaz
  • Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan
  • 9. Physical Decontamination and Degradation of Aflatoxins
  • Dr. Saeed Akhtar
  • Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan
  • 10. Chemical Degradation of Aflatoxins
  • Dr. Paula Alvito
  • Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, Lisboa, Portugal
  • 11. Biological Decontamination and Degradation of Aflatoxins
  • Isabelle P. Oswald
  • Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
  • 12. Impact of Climate Change on Aflatoxins Contamination in Food Commodities
  • Dr. Shinawar Waseem
  • Department of Food Science, Faculty of Agricultural Sciences, University of the Punjab, Lahore, Pakistan
  • 13. Summary
  • Dr. Amir Ismail
  • Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan

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