Overview
- Highlights safety regulations adopted by various countries for different types of aflatoxins
- Mechanism-based solutions to improve food safety from analysis, detection to elimination
- Aflatoxins management strategies for industry professionals and academic partners
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Table of contents (14 chapters)
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Front Matter
Keywords
About this book
Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on a larger scale. Aflatoxins are produced by certain species of fungi the most prominent among which are Aspergillus flavus, A. parasiticus and A. nominous. Food commodities of African and South Asian countries are especially reported to have aflatoxins well beyond the allowable limits but due to the global trade of food commodities developed countries are also prone towards the perils of aflatoxins. Moreover, climate changes may have a substantial impact on the distribution and global prevalence of aflatoxins in the near future.
The International Agency for Research on Cancer (IARC) has classified the aflatoxins as group 1 category carcinogen. Aflatoxins are also reported as teratogenic, mutagenic, growth retardant, immunosuppressant and may also cause nervous system and reproductive system disorders. Preventive approaches involving good manufacturing from “farm to fork” are the major focus of the current food industry.
The aim of our book is to provide readers with the most recent data and up-to-date studies from aflatoxins research, with specific focuses on (i) the impact of aflatoxins on human health, (ii) new approaches by the researchers from different parts of the world to degrade aflatoxins and (iii) potential preventive approaches that can significantly lessen the burden of aflatoxins in food products
Editors and Affiliations
About the editors
Prof. Carlos A. F. Oliveira is a Professor at the Department of Food Engineering,School of Animal Science and Food Engineering, University of Sao Paulo, Brazil. He holds M. Sc. degree in Public Health and has done Ph.D in Public Health. He has over 30 years of teaching experience and is currently teaching Applied Microbiology to graduate students of the Food EngineeringFood Engineering Program at FZEA/USP, Brazil. He is an editorial board member of numerous renowned journals. Prof. Carlos has published almost 180 articles, book, chapters, etc. and has an H-index of 28 with 2077 citations.
Dr. Amir Ismail is an Assistant Professor at the Institute of Food Science & Nutrition, Bahauddin Zakariya University, Multan, Pakistan. His research focuses on the analysis of Aflatoxin M1 and Heavy Metals in food supply.
Bibliographic Information
Book Title: Aflatoxins in Food
Book Subtitle: A Recent Perspective
Editors: Khalid Rehman Hakeem, Carlos A. F. Oliveira, Amir Ismail
DOI: https://doi.org/10.1007/978-3-030-85762-2
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-85761-5Published: 14 January 2022
Softcover ISBN: 978-3-030-85764-6Published: 15 January 2023
eBook ISBN: 978-3-030-85762-2Published: 13 January 2022
Edition Number: 1
Number of Pages: XIX, 302
Number of Illustrations: 25 b/w illustrations, 18 illustrations in colour
Topics: Food Microbiology, Biomedicine, general, Food Science, Nutrition, Mycology