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Mycotoxins in Food and Beverages: Innovations and Advances, Part II

Mycotoxins in Food and Beverages: Innovations and Advances, Part II

Hardcover

Series: Food Biology

Medical ReferenceTechnology & EngineeringBiology

ISBN10: 1032008377
ISBN13: 9781032008370
Publisher: Crc Pr Inc
Published: Jun 3 2021
Pages: 262
Weight: 1.25
Height: 0.69 Width: 6.14 Depth: 9.21
Language: English

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed.

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