Released on = April 22, 2007, 10:05 pm

Press Release Author = Bharat Book Bureau

Industry = Marketing

Press Release Summary = The book provides an excellent compilation on current
thinking regarding management of mycotoxins in the food supply, with an emphasis on
the prevention approach.

Press Release Body = Mycotoxins in food: Detection and control
Edited by N Magan, Cranfield University, UK and M Olsen, National Food
Administration, Sweden

Key Features of Mycotoxins in food: Detection and control :

- 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
- written by a distinguished international team of authors

The book provides an excellent compilation on current thinking regarding management
of mycotoxins in the food supply, with an emphasis on the prevention approach. .the
material is very comprehensive, the chapters well written and also well referenced,
which provides a further resource for readers.
- Food Australia

This book gives relevant information to key research on food mycotoxins of
significant importance to the food production and processing industries.
- CAB International

.a comprehensive overview of a diversity of current issues on mycotoxins and food
safety. This book is very informative because it provides valuable information to
the people involved in this field.
- International Journal of Food Microbiology

Mycotoxins, toxic compounds produced by fungi, pose a significant contamination risk
in both animal feed and foods for human consumption. With its distinguished editors
and international team of contributors, Mycotoxins in food summarises the wealth of
recent research on how to assess the risks from mycotoxins, detect particular
mycotoxins and control them at differing stages in the supply chain.

Part 1 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 2 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: Detection and control will be a standard reference for all those
concerned with ensuring the safety of food.

For more information, Please visit : http://www.bharatbook.com/bookdetail.asp?bookid

Web Site = www.bharatbook.com

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