Safety Evaluation of Certain Mycotoxins in Food
Safety Evaluation of Certain Mycotoxins in Food

Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting

Publisher: Food & Agriculture Org.

Published: 2001

Total Pages: 712

ISBN-13: 9789251046647

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This volume contains monographs prepared at the fifty-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Five mycotoxins or groups of mycotoxins that contaminate food commodities were evaluated at the meeting: aflatoxin M1, fumonisins B1, B2, and B3, ochratoxin A, deoxynivalenol, and T -2 and HT -2 toxins. The monographs in this volume summarize the data that were reviewed on these contaminants, including information on metabolism and toxicity, epidemiology, analytical methods for their measurement in food commodities, sampling protocols, effects of processing, levels and patterns of contamination of food commodities, food consumption, and prevention and control. Based upon this information the Committee assessed the risks associated with intake of these mycotoxins.

Mycotoxins in Food
Mycotoxins in Food

Author: N Magan

Publisher: Woodhead Publishing

Published: 2004-07-16

Total Pages: 492

ISBN-13: 9781855737334

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Full text, included in Knovel Library within the subject area of Chemistry and Chemical Engineering.

Mycotoxins and Food Safety
Mycotoxins and Food Safety

Author: Jonathan W. DeVries

Publisher: Springer Science & Business Media

Published: 2002-03-31

Total Pages: 318

ISBN-13: 9780306467806

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Mycotoxins, from the Greek "mukes" referring to fungi or slime molds and toxin from the Latin "toxicum" referencing a poison for arrows, have earned their reputation for being potentially deleterious to the health and well being of a consuming organism, whether it be animal or human. Unfortunately, mycotoxins are a ubiquitous factor in the natural life cycle of food producing plants. As such, control of the potential impact of mycotoxins on food safety relies heavily upon accurate analysis and surveys followed by commodity segregation and restricted use or decontamination through processing. The purpose of this book is to provide the most comprehensive and current information on the topic of mycotoxins and assuring food safety. Chapters represented in the book reflect such diverse topics ranging from occurrence and impact, analysis, reduction through processing and plant breeding, toxicology and safety assessments to regulatory perspectives. Authors represent a range of international perspectives.

Worldwide Regulations for Mycotoxins in Food and Feed in 2003
Worldwide Regulations for Mycotoxins in Food and Feed in 2003

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org

Published: 2004

Total Pages: 165

ISBN-13: 9789251051627

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Since the discovery of the aflatoxins in the 1960s, mycotoxin regulations have been established in many countries, both to protect the consumer from the harmful effects of these toxins that may contaminate foodstuffs and to ensure fair practices in food trade. This publication updates developments in worldwide mycotoxin regulation as of December 2003, based on an international enquiry carried out in 2002/2003.

Evaluation of Certain Mycotoxins in Food
Evaluation of Certain Mycotoxins in Food

Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting

Publisher: World Health Organization

Published: 2002

Total Pages: 80

ISBN-13: 9789241209069

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This report presents the conclusions of a joint expert committee convened to assess the risks associated with the consumption of food contaminated with specific mycotoxins. It contains a general discussion of the principles for evaluating mycotoxins in food, including those concerning analytical methods, sampling, data on food consumption and dietary intake, and prevention and control.

Safety Evaluation of Certain Food Additives
Safety Evaluation of Certain Food Additives

Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting

Publisher: World Health Organization

Published: 2010

Total Pages: 292

ISBN-13: 9241660627

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The toxicological monographs in this volume summarize the safety data on a number of food additives: branching glycosyltransferase from Rhodothermus obamensis expressed in Bacillus subtilis, cassia gum, ferrous ammonium phosphate, glycerol ester of gum rosin, glycerol ester of tall oil rosin, lycopene from all sources, octenyl succinic acid modified gum arabic, sodium hydrogen sulfate and sucrose oligoesters type I and type II. A monograph on the assessment of dietary exposure to cyclamic acid and its salts is also included. This volume and others in the WHO Food Additives Seriescontain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.

Masked Mycotoxins in Food
Masked Mycotoxins in Food

Author: Chiara Dall'Asta

Publisher: Royal Society of Chemistry

Published: 2015-11-05

Total Pages: 222

ISBN-13: 1782622578

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The first book to cover this fast developing field, Masked Mycotoxins in Food will provide a full overview of the issues relating to the toxicology of masked mycotoxins present in food products. Mycotoxins are naturally occurring chemicals produced by moulds that can grow on crops and foodstuffs. Masked mycotoxins are modified mycotoxins, due to this modification many cannot be detected using standard analytical techniques, for example HPLC and ELISA, and further research is needed to understand the health risks and threats from these modified compounds.Masked mycotoxin research is an area of toxicological research that has gained significant interest and momentum in recent years. The aim of this book is to provide a full picture of the topic, from the masked mycotoxin formation in plants to their catabolic fate in humans. The book also provides new insights and will highlight possible gaps in the knowledge base of this relatively new area. Edited and written by World renowned experts working within the field, this book is of interest to toxicologists and biochemists, but also food scientists and agricultural researchers working in industry and academia.

Safety evaluation of certain food additives and contaminants: Prepared by the eightieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA. [Author] Supplement 2: Pyrrolizidine alkaloids
Safety evaluation of certain food additives and contaminants: Prepared by the eightieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA. [Author] Supplement 2: Pyrrolizidine alkaloids

Author: World Health Organization

Publisher: Food & Agriculture Org. [Author] [Author]

Published: 2024-05-31

Total Pages: 414

ISBN-13: 9251335222

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This volume contains monographs prepared at the eightieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Rome, Italy, from 16 to 25 June 2015. [Author] The toxicological and dietary exposure monograph in this volume summarizes the safety and dietary exposure data on a contaminant group (pyrrolizidine alkaloids) discussed at the eightieth meeting. [Author] Monographs on seven food additives discussed at that meeting have been previously published in the WHO Food Additives series (FAS 71), and a monograph on a second contaminant group (non-dioxin-like polychlorinated biphenyls) has been published as a separate supplement in the WHO Food Additives series. [Author] This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities. [Author]