About the book
The attempt to produce and store as much as possible of plants producing food for humans and animals (cereals, seeds, nuts, etc.) has led to the development of mycotoxins. Known as mold, mycotoxins are metabolites of fungi capable of having acute carcinogenic, toxic, mutagenic, immunotoxic, teratogenic, and estrogenic effects in both humans and animals. These toxins can develop during production, harvesting, or storage. They can be present in meat, eggs, or milk through feed or in various foods through the raw material, and thus become a food safety hazard in these products. However, food chain operators must provide safe food. The risk assessment must be done independently of risk management.
Therefore, this book aims to bring together the latest information on mycotoxins, their diversity, and their presence in plants and foods, in line with food safety and health risks associated with humans. Topics can range from segregation, production, and types of mycotoxins in food crops and food processing, to toxicity, contamination prevention, contamination management to food safety regulation on mycotoxins or economic implications of mycotoxins and food safety.