Contenuti:
Measuring Risks
Risk Assessment and Risk Management of Mycotoxins in Food, T. Kuiper-Goodman
Modelling Exposure to Mycotoxins, D. Arcella and C. Leclercq
Current Regulations Governing Mycotoxin Limits in Foods,H.P. van Egmond and M. A. Jonker
Sampling for Mycotoxins,T.B. Whitaker
New Techniques for Mycotoxin Analysis, P. Patel
Rapid Detection of Mycotoxigenic Fungi in Plants, P. Nicholson
Controlling Risks
The Use of HACCP Systems to Control Mycotoxins: The Case of Cereals, D. Aldred, M. Olsen and N. Magan
Environmental Conditions Affecting Mycotoxins,V. Sanchis and N. Magan
The Control of Mycotoxins during Storage, P. Shapira and N. Paster
The Control of Mycotoxins During Secondary Processing, K. Scudamore
Risk Assessment and Management in Practice: Grapes and Wine, P. Battilani and A. Pietri
Controlling Mycotoxins in Animal Feed, H. Pettersson
Particular Mycotoxins
Ochratoxin A, J.L. Aish, E.H. Rippon, T. Barlow, and S. Hattersley
Patulin, G.J.A. Speijers
Zearalenone, A. J. Alldrick and M. Hajselova
Fumonisins, Dr. L Jackson
Other Mycotoxins, P.M. Scott
Deoxynivalenol, T. Kuiper-Goodman
Appendix
Control of Mycotoxins during Raw Material Production, P. Jennings, J. Kohl, and N.Gosman
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