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Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed
Sarah De Saeger (Edited by)
9780081014943, Elsevier Science
Paperback / softback, published 19 August 2016
456 pages
23.4 x 15.6 x 2.9 cm, 0.63 kg
Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and reliable methods for the determination of both mycotoxigenic fungi and mycotoxins in food and feed are therefore essential. This book reviews current and emerging methods in this area.
Part one focuses on the essentials of mycotoxin determination, covering sampling, sample preparation and clean-up and key determination techniques, such as chromatographic separation, liquid chromatography-mass spectrometry and immunochemical methods. Part two then goes on to describe quality assurance, official methods and performance criteria for determining mycotoxins in food and feed. Topics covered include laboratory accreditation, method validation and measurement uncertainty. The development and analysis of biomarkers for mycotoxins are discussed in part three. Individual chapters focus on detecting exposure in humans and animals. Part four is concerned with the processes involved in determining mycotoxigenic fungi in food and feed. It also describes the identification of genes and gene clusters involved in mycotoxin synthesis, as well as DNA barcoding of toxigenic fungi. Finally, part five explores some of the emerging methods for mycotoxin analysis, ranging from bio-sensing to spectroscopic techniques.
With its distinguished editor and international team of contributors, Determining mycotoxins and mycotoxigenic fungi in food and feed is a standard reference for all those concerned with reducing mycotoxin contamination in the food chain.
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part I: Determining mycotoxins in food and feed Chapter 1: Sampling strategies to control mycotoxins Abstract: 1.1 Food safety and the requirements for international food trade 1.2 Principles of food and feed sampling for mycotoxin analysis 1.3 International guidance on sampling food and feed for mycotoxin analysis 1.4 Uncertainty estimation and designing sound sampling plans for mycotoxin analysis in food and feed 1.5 Quality assurance and quality control procedures in sampling and arrival of the samples at the analytical laboratory 1.6 Strengthening national food control systems Chapter 2: Sample preparation and clean up in mycotoxin analysis: principles, applications and recent developments Abstract: 2.1 Introduction 2.2 Methods used for extraction and clean up of mycotoxins from complex matrices 2.3 Recent developments 2.4 Conclusions 2.5 Acknowledgements Chapter 3: Chromatographic separation techniques for determination of mycotoxins in food and feed Abstract: 3.1 Introduction 3.2 Thin-layer chromatography in mycotoxin analysis of food and feed 3.3 Gas chromatography in mycotoxin analysis of food and feed 3.4 High-performance liquid chromatography in mycotoxin analysis of food and feed 3.5 Electrophoretic separations in mycotoxin analysis of food and feed 3.6 Future trends Chapter 4: Mass spectrometry in multi-mycotoxin and fungal spore analysis Abstract: 4.1 Introduction 4.2 Liquid chromatography–mass spectrometry (LC–MS) methods in multi-mycotoxin analysis 4.3 Liquid chromatographic aspects of multi-mycotoxin methods 4.4 Mass spectrometric aspects of multi-mycotoxin methods 4.5 LC–MS aspects of multi-mycotoxin analysis 4.6 Future trends in liquid chromatography–mass spectrometry analysis 4.7 Conclusions 4.8 Acknowledgements Chapter 5: Immunochemical methods for rapid mycotoxin detection in food and feed Abstract: 5.1 Introduction 5.2 Antibody production and characterization 5.3 Specificity of immunochemical methods for rapid mycotoxin detection in food and feed 5.4 Microtiter plate enzyme-linked immunosorbent assay for rapid mycotoxin detection in food and feed 5.5 Non-instrumental rapid tests for mycotoxin detection in food and feed 5.6 Conclusions and future trends Part II: Quality assurance and official methods for determining mycotoxins in food and feed Chapter 6: Official methods and performance criteria for determining mycotoxins in food and feed Abstract: 6.1 Introduction 6.2 Official control laboratories for determining mycotoxins in food and feed 6.3 Establishment of method performance criteria for determining mycotoxins in food and feed 6.4 Official methods for determining mycotoxins in food and feed 6.5 Literature publications of mycotoxin validation studies 6.6 Enforcement of mycotoxin regulations 6.7 Confirmation of results 6.8 Conclusions and future trends Chapter 7: Ensuring the quality of results from food control laboratories: laboratory accreditation, method validation and measurement uncertainty Abstract: 7.1 Introduction: why accreditation can be important for laboratories 7.2 Laboratory accreditation and ISO 17025 7.3 Statistical method validation approach for ensuring the quality of results from food control laboratories 7.4 Comparison of a routine method with a reference method for validating the results from food and feed control laboratories 7.5 Measurement uncertainty in the results from food and feed control laboratories 7.6 Conclusions and future trends Part III: Development and analysis of biomarkers for mycotoxins Chapter 8: Developing biomarkers of human exposure to mycotoxins Abstract: 8.1 Introduction to biomarkers of exposure 8.2 Biomarkers of exposure for aflatoxin 8.3 Biomarkers of exposure for fumonisin 8.4 Biomarkers of exposure for deoxynivalenol 8.5 Summary Chapter 9: Developing mechanism-based and exposure biomarkers for mycotoxins in animals Abstract: 9.1 Background 9.2 Aflatoxin B1 9.3 Deoxynivalenol and other trichothecenes 9.4 Fumonisin 9.5 Ochratoxin A 9.6 Zearalenone 9.7 Future trends 9.8 Acknowledgements Part IV: Determining mycotoxigenic fungi in food and feed Chapter 10: Rationale for a polyphasic approach in the identification of mycotoxigenic fungi Abstract: 10.1 Introduction 10.2 Mycotoxigenic fungi 10.3 Identification methods 10.4 Molecular methods for identification 10.5 Conclusions Chapter 11: Molecular identification of mycotoxigenic fungi in food and feed Abstract: 11.1 Introduction 11.2 Polymerase chain reaction (PCR) detection and quantification using conserved genes 11.3 Polymerase chain reaction detection and quantification using anonymous DNA sequences 11.4 Polymerase chain reaction detection and quantification using mycotoxin biosynthesis pathway genes 11.5 Multistep strategies 11.6 Multiplex detection 11.7 Polymerase chain reaction-based methods 11.8 Novel technologies 11.9 Conclusion and future prospects Chapter 12: Identification of genes and gene clusters involved in mycotoxin synthesis Abstract: 12.1 Introduction 12.2 Genetic basis for secondary metabolite biosynthesis 12.3 Gene and gene cluster identification: pre-genomics 12.4 Gene and gene cluster identification: early-genomics 12.5 Gene and gene cluster identification: post-genome genomics 12.6 Future trends 12.7 Acknowledgements Chapter 13: DNA barcoding of toxigenic fungi: a perspective Abstract: 13.1 DNA barcode: a new opportunity to discriminate fungi species 13.2 Future trends in DNA barcoding of fungi 13.3 Sources of further information and advice about the DNA barcode Part V: Emerging methods for mycotoxin analysis in food and feed Chapter 14: Emerging bio-sensing methods for mycotoxin analysis Abstract: 14.1 Introduction 14.2 Biosensors as diagnostics tools in mycotoxin analysis 14.3 Lab-on-a-chip for multiplex detection 14.4 Nanomaterials and their use in biosensors for mycotoxin analysis 14.5 Electronic nose method for mycotoxin analysis 14.6 Future trends 14.7 Conclusions 14.8 Acknowledgements Chapter 15: Masked mycotoxins in food and feed: challenges and analytical approaches Abstract: 15.1 Introduction 15.2 Occurrence of masked mycotoxins in food and feed 15.3 Analysis of masked mycotoxins in food and feed 15.4 Conclusions Chapter 16: Spectroscopic techniques for fungi and mycotoxins detection Abstract: 16.1 Introduction 16.2 Spectroscopic techniques 16.3 Applications 16.4 Summary Index
Subject Areas: Food & beverage technology [TDCT], Medical toxicology [MMGT]
