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Aflatoxins in food a recent perspective

Khalid Rehman Hakeem; Carlos Augusto Fernandes de Oliveira; Amir Ismail

Cham, Switzerland Springer Nature Switzerland AG 2021

Acesso online. A biblioteca também possui exemplares impressos.

  • Título:
    Aflatoxins in food a recent perspective
  • Autor: Khalid Rehman Hakeem; Carlos Augusto Fernandes de Oliveira; Amir Ismail
  • Assuntos: Food -- Microbiology; Toxicology; Food -- Analysis; Chemistry; Food -- Safety measures; Nutrition; Fungi; Mycology; Microbiology; AFLATOXINAS; TOXICOLOGIA DE ALIMENTOS; MICROBIOLOGIA DE ALIMENTOS; NUTRIÇÃO; MICOLOGIA
  • Notas: Includes bibliographical references
  • Descrição: Aflatoxins: an introduction / Amir Ismail, Michael N. Routledge, Carlos Augusto Fernandes de Oliveira, Khalid Rehman Hakeem, Candida P. Shirima -- Aflatoxin biosynthesis / Khurram Muaz, Suryyia Manzoor, Saeed Akhtar, Muhammad Riaz, Mamoona Amir, Kashif Akram et al. -- Worldwide prevalence of aflatoxins in food and feed / Yusuf Opeyemi Oyebamiji, Kamoldeen Abiodun Ajijolakewu, Ismail Abiola Adebayo -- Exposure assessment of aflatoxins in humans / Iqra Naeem, Muhammad Usman Saleem, Sameem Javaid, Adnan Amjad, Majid Hussain, Tariq Ismail et al. -- Health effects of aflatoxins in fetus, infants, and children / Mamoona Amir, Arif Shahzad, Asim Faraz, Muhammad Sajid, Khurram Afzal, Iqra Naeem et al. -- Aflatoxin's health impacts on adults and elderly / Saeed Akhtar, Muhammad Riaz, Muhammad Latif, Aneela Hameed, Bakhtawar Zawar, Muhammad Kashif et al. -- Regulations for aflatoxins in developing and industrialized economies / Samia Tahir, Shinawar Waseem Ali -- Analytical methods for detection and quantification of aflatoxins / Alessandra V. Jager, Fernando G. Tonin -- Removal and detoxification of aflatoxins / Zahid Rafiq Bhat, Khalid Rehman Hakeem -- Physical decontamination and degradation of aflatoxins / Parisa Mostashari, Saber Amiri, Laya Rezazad Bari, Motahareh Hashemi Moosavi, Amin Mousavi Khaneghah -- Chemical degradation of aflatoxins / Otniel Freitas-Silva, Caroline Corrêa de Souza Coelho, Felipe Machado Trombete, Renata Regina Pereira da Conceição, Regiane Ribeiro-Santos -- Biological decontamination of aflatoxins / Carlos Augusto Fernandes de Oliveira, Marisa Matias de França, Carlos Humberto Corassin, Khurram Muaz -- Climate change and the impact on aflatoxin contamination in foods: where are we and what should be expected? / Paula Alvito, Ricardo Assunção -- Aflatoxins: a brief summary / Zubair Ismail, Kashif Akram, Iqra Naeem, Carlos Augusto Fernandes de Oliveira, Amir Ismail, Ambreen Fazal et al.
    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
  • Editor: Cham, Switzerland Springer Nature Switzerland AG
  • Data de criação/publicação: 2021
  • Formato: xix, 302 p ill., color 24 cm.
  • Idioma: Inglês
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