Aflatoxins: Formation, Analysis and Control

Serving as an introduction to the impact and implications of Alfatoxins on various areas like the chemistry, metabolism, human and animal toxicosis, this book covers topics like mycology, invasion of the fungus, biosynthesis and its influencing factors. A review of the available methods of analysis of aflatoxins in food and feed commodities is presented, wherein their comparative merits are discussed in terms of sensitivity, precision, accuracy, rapidity and reliability in estimating aflatoxins. It closes on the several methods through which the reader can control Aflatoxins, including: prevention of fungal infection of crops by agricultural practices, the development of resistant varieties, biocontrol and regulatory measures by various countries, in order to make foods safe for consumption.

Table of Contents

• Preface
• Acknowledgement
• INTRODUCTION Introduction to Aflatoxins: Historical Background of Mycotoxins
• Chemistry of Aflatoxins
• Structure and Function Relationship
• Toxicology of Aflatoxins
• Metabolism
• Economic, Health and Trade Aspects of Aflatoxins
• Global Implications of Aflatoxins
• Future Considerations
• References
• AFLATOXINS FORMATION Mycological Aspects: Introduction
• Mycological Aspects of Toxigenic Moulds
• Invasion and Formation of Aflatoxins: Introduction
• During Pre-harvest
• During Post-harvest
• Factors Influencing the Formation
• Summary and Conclusions
• References
• Biosynthesis: Introduction
• Precursors and Intermediates
• Substances Affecting Aflatoxin Biosynthesis
• Genetic Aspects of Aflatoxin Biosynthesis
• Molecular Analysis of the Pathway
• Regulation of Aflatoxin Biosynthesis
• Summary and Conclusions
• References
• Occurrence of Aflatoxins in Foods and Feeds: Introduction
• Cereals
• Oilseeds
• Vegetable Oils
• Pulses
• Root and Stem Crops
• Tree Nuts
• Green Coffee and Cocoa Beans
• Figs, Peaches, Dates and Raisins
• Spices
• Processed Foods
• Herbal Medicinal Products
• Feeds
• Other Plant Products
• Animal Products
• Summary and Conclusions
• References
• State of Aflatoxin in Foods: Introduction
• Physical Resistance of Food Materials
• Partition and Distribution of Aflatoxin
• Affinity of Aflatoxin to Macromolecules
• References
• Production of Aflatoxins: Introduction
• Pre-harvest Aflatoxin Production
• Solid Substrate Fermentation
• Liquid Substrate Fermentation
• Factors Influencing Aflatoxin Production
• Screening Methods for Aflatoxin Detection
• Preparation of Aflatoxins
• Summary and Conclusions
• References
• ANALYSIS Analysis of Aflatoxins: Introduction
• Physicochemical Analysis
• Bioassays
• Immuno Assays
• Other Methods of Assay
• Confirmatory Tests
• Screening Tests
• Methods for Different Commodities
• Certification
• Safety and Disposal of Wastes
• Summary and Conclusions
• References
• CONTROL Introduction and Prevention: Introduction to Control
• Prevention
• Detoxification: Introduction
• Physical Methods
• Chemical Methods
• Biological Methods
• Detoxification in Animal Systems
• Detoxification in Plant Systems
• Summary and Conclusions
• References
• Regulatory Measures: Introduction
• Factors Influencing the Regulation for Mycotoxins
• International Legislation
• Current Situation in Aflatoxin Regulation
• Rationales for the Establishment of Limits and Regulations
• HACCP System
• Laboratory Safety Measures
• Concluding Remarks
• References
• Index.

S. C. Basappa.: Formerly Deputy Director Central Food Technological Research Institute, Mysore