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Mycotoxins in Food: Detection and Control

N Olsen Magan M
4.9/5 (22078 ratings)
Description: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 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 areaCovers risk assessment, detection of particular mycotoxins and how to control them throughout the supply chainDescribes how the risk of contamination can be controlled, including the use of HACCP systemsWe have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Mycotoxins in Food: Detection and Control. To get started finding Mycotoxins in Food: Detection and Control, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.
Pages
Format
PDF, EPUB & Kindle Edition
Publisher
Release
ISBN
1855739089

Mycotoxins in Food: Detection and Control

N Olsen Magan M
4.4/5 (1290744 ratings)
Description: 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 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 areaCovers risk assessment, detection of particular mycotoxins and how to control them throughout the supply chainDescribes how the risk of contamination can be controlled, including the use of HACCP systemsWe have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Mycotoxins in Food: Detection and Control. To get started finding Mycotoxins in Food: Detection and Control, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.
Pages
Format
PDF, EPUB & Kindle Edition
Publisher
Release
ISBN
1855739089
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