2005, Volume IX, Issue 2Recent Publications & BooksMycotoxins in Food: Detection and Control (488 pages), edited by N.Magan and M.Olsen,Woodhead Publishing Limited, 2004, summarizes the wealth of recent research on how to assess the risks from mycotoxins,detect particular mycotoxins, and control them at various stages in the supply chain.Part 1 addresses risk assessment techniques, sampling methods, modeling, and detection techniques used to measure the risk of mycotoxin contamination, and the current regulations governing mycotoxin limits in food.Part 2 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 a wide range of particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins. More details are available at the following website: http://www.woodhead-publishing.com |