Mycotoxins in Fruits and Vegetables
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Table of contents
- Table of Contentsv
- Prefacevii
- Chapter 1 Risk Assessment and Safety Evaluation of Mycotoxins in Fruits1
- ABSTRACT1
- 1.1. MYCOTOXINS IN FRUITS2
- 1.2. GLOBAL CROPS DISTRIBUTION AND METEOROLOGICAL CONDITIONS10
- 1.3. GLOBAL RISK MAPS FOR MYCOTOXINS IN FRUITS14
- 1.4. SAFETY EVALUATION OF FRUITS19
- REFERENCES21
- Chapter 2 Economic Aspects of Mycotoxins in Fruits and Vegetables27
- ABSTRACT27
- 2.1. INTRODUCTION27
- 2.2. TRENDS IN FOOD SAFETY29
- 2.3. NEW SITUATIONS WITH FRUIT AND VEGETABLE EXPORTERS32
- 2.4. COMMENTS ON THE CURRENT FOOD SAFETY SYSTEM38
- 2.5. CONCLUSIONS40
- ACKNOWLEDGMENTS41
- REFERENCES41
- Chapter 3 Regulations and Limits for Mycotoxins in Fruits and Vegetables45
- ABSTRACT45
- 3.1. INTRODUCTION45
- 3.2. FACTORS INFLUENCING THE CONSTITUTION OF MYCOTOXIN REGULATIONS46
- 3.3. THE MYCOTOXIN REGULATORY SITUATION49
- 3.4. CONCLUSIONS71
- ACKNOWLEDGEMENT72
- REFERENCES72
- Chapter 4 Factors Affecting Mycotoxin Production in Fruits75
- ABSTRACT75
- 4.1. INTRODUCTION75
- 4.2. PATULIN76
- 4.3. AFLATOXIN82
- 4.4. ALTERNARIA TOXINS86
- 4.5. OCHRATOXIN A89
- 4.6. CONCLUSIONS94
- REFERENCES94
- Chapter 5 Diffusion of Mycotoxins in Fruits and Vegetables105
- ABSTRACT105
- 5.1. INTRODUCTION105
- 5.2. ROLE OF FRUIT SKIN INTEGRITY IN MYCOTOXIN DIFFUSION106
- 5.3. EVIDENCE FOR MYCOTOXIN DIFFUSION FROM ROTTEN TO UNAFFECTED AREAS106
- 5.4. FACTORS AFFECTING MYCOTOXIN DIFFUSION IN FRUITS AND VEGETABLES108
- 5.5. CONCLUSIONS113
- REFERENCES114
- Chapter 6 Aspergillus Mycotoxins115
- ABSTRACT115
- 6.1. INTRODUCTION115
- 6.2. POSTHARVEST MYCOTOXIGENIC ASPERGILLUS SPECIES AND THEIR TOXINS116
- 6.3. AFLATOXINS118
- 6.4. OCHRATOXINS124
- 6.5. OTHER ASPERGILLUS MYCOTOXINS137
- 6.6. FUTURE TRENDS140
- REFERENCES141
- Chapter 7 Penicillium Mycotoxins153
- ABSTRACT153
- 7.1. INTRODUCTION153
- 7.2. SIGNIFICANCE OF PENICILLIUM SPECIES AS PATHOGENS OF FRUITS AND VEGETABLES154
- 7.3. MYCOTOXINS AND OTHER TOXIC METABOLITES OF PENICILLIUM SPECIES156
- 7.4. PATULIN159
- 7.5. OTHER PENICILLIUM MYCOTOXINS170
- 7.6. FUTURE TRENDS175
- REFERENCES176
- Chapter 8 Alternaria Mycotoxins185
- ABSTRACT185
- 8.1. INTRODUCTION185
- 8.2. SIGNIFICANCE OF ALTERNARIA SPECIES AS PATHOGENS OF FRUITS AND VEGETABLES186
- 8.3. ALTERNARIA MYCOTOXINS189
- 8.4. OCCURRENCE OF ALTERNARIA MYCOTOXINS IN FRUITS AND VEGETABLES192
- 8.5. TRANSFER OF ALTERNARIA MYCOTOXINS IN FRUITS AND THEIR PRESENCE IN FRUIT-DERIVED PRODUCTS196
- 8.6. FUTURE TRENDS199
- REFERENCES199
- Chapter 9 Molecular Diversity of Aspergillus and Penicillium Species on Fruits and Vegetables205
- ABSTRACT205
- 9.1. INTRODUCTION205
- 9.2. OCCURRENCE AND GENETIC VARIABILITY OF ASPERGILLI AND PENICILLIA ON FRUITS208
- 9.3. OCCURRENCE AND GENETIC VARIABILITY OF ASPERGILLI AND PENICILLIA ON VEGETABLES213
- 9.4. CONCLUSIONS216
- REFERENCES216
- Chapter 10 Detection of Penicillium, Aspergillus and Alternaria Species in Fruits and Vegetables225
- ABSTRACT225
- 10.1. INTRODUCTION225
- 10.2. DETECTION OF MYCOTOXIGENIC MOLDS232
- 10.3. FUTURE CHALLENGES AND MILESTONES238
- REFERENCES238
- Chapter 11 Detection and Determination of Ochratoxin A in Grape Products249
- ABSTRACT249
- 11.1. INTRODUCTION249
- 11.2. DETECTION OF OCHRATOXIN A IN GRAPES AND WINE251
- 11.3. SAFETY AND CONCLUSIONS257
- REFERENCES257
- Chapter 12 Detection and Determination of Patulin in Fruits and Fruit Products261
- ABSTRACT261
- 12.1. INTRODUCTION261
- 12.2. PATULIN ANALYSIS262
- 12.3. CONCLUSIONS268
- REFERENCES268
- Chapter 13 Detection and Determination of Alternaria Mycotoxins in Fruits and Vegetables271
- ABSTRACT271
- 13.1. INTRODUCTION271
- 13.2. TOXIN ANALYSIS272
- 13.3. CONCLUSIONS276
- REFERENCES276
- Chapter 14 Chemical Control of Mycotoxigenic Fungi279
- ABSTRACT279
- 14.1. INTRODUCTION279
- 14.2. CHEMICAL CONTROL OF PATULIN PRODUCERS IN POME FRUITS280
- 14.3. CHEMICAL CONTROL OF OCHRATOXIN A PRODUCERS IN GRAPES287
- 14.4. CHEMICAL CONTROL OF ALTERNARIA IN FRUITS AND VEGETABLES290
- REFERENCES292
- Chapter 15 Physical Control of Mycotoxigenic Fungi297
- ABSTRACT297
- 15.1. INTRODUCTION297
- 15.2. IN VITRO299
- 15.3. IN VIVO300
- 15.4. CONCLUSIONS305
- ACKNOWLEDGMENT306
- REFERENCES307
- Chapter 16 Biological Control of Mycotoxigenic Fungi in Fruits311
- 16.1. INTRODUCTION311
- 16.2. BIOLOGICAL CONTROL OF FUNGAL PATHOGENS IN FRUITS312
- 16.3. BIOLOGICAL CONTROL OF PATULIN AND OCHRATOXIN A-PRODUCING FUNGI314
- 16.4. HOW BIOCONTROL AGENTS CONTROL DISEASE AND THE ROLE OF MYCOTOXINS IN A WIDER PERSPECTIVE319
- 16.5. FUTURE PERSPECTIVES324
- 16.6. CONCLUDING REMARKS325
- REFERENCES326
- Chapter 17 Effect of Processing on the Mycotoxin Content in Fruit Juice335
- ABSTRACT335
- 17.1. INTRODUCTION335
- 17.2. PATULIN IN APPLE JUICE337
- 17.3. OCHRATOXIN A IN GRAPE JUICE344
- 17.4. CONCLUSION345
- REFERENCES346
- Chapter 18 Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin351
- ABSTRACT351
- 18.1. INTRODUCTION352
- 18.2. APPROACHES FOR THE PREVENTION OR ELIMINATION OF MYCOTOXINS353
- 18.3. PATULIN IN AGRICULTURAL PRODUCE AND FOOD PRODUCTS354
- 18.4. OCHRATOXIN A IN GRAPES AND IN WINES363
- REFERENCES376
- Index387
Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of moisture and temperature. They colonize in a variety of foods from harvest to the grocer. Mycotoxins have gained world wide interest in recent years with the revelation of the effect of these toxins on health. A current example is the presence of ochratoxin A, a human carcinogen and nephrotoxin, in wines. The increased concern about fruit safety has led to increased studies throughout the world and enhanced awareness for stringent regulations governing mycotoxin limits in food.
Presented in three defined sections, this is the first book to provide comprehensive analysis of the main mycotoxins contaminating fruits and vegetables and their derived products. The first section provides a safety evaluation of mycotoxins in fruits and vegetables, details regarding factors affecting mycotoxin production and diffusion in the fruit tissue, and recent methods for detection of mycotoxigenic fungi and mycotoxins produced by the fungi. The second part takes a critical look at the main individual mycotoxins and the third section focuses on approaches for prevention and control.
* The first book dedicated to mycotoxins in fruits and vegetables
* Presents mycological, mycotoxicological and phytopathological aspects of fruits and vegetables
* Includes an analysis of detection, prevention and control methods for mycotoxigenic fungi and the mycotoxins they produce
* Provides a complete risk assessment and safety evaluation of mycotoxins in perishable produce
Presented in three defined sections, this is the first book to provide comprehensive analysis of the main mycotoxins contaminating fruits and vegetables and their derived products. The first section provides a safety evaluation of mycotoxins in fruits and vegetables, details regarding factors affecting mycotoxin production and diffusion in the fruit tissue, and recent methods for detection of mycotoxigenic fungi and mycotoxins produced by the fungi. The second part takes a critical look at the main individual mycotoxins and the third section focuses on approaches for prevention and control.
* The first book dedicated to mycotoxins in fruits and vegetables
* Presents mycological, mycotoxicological and phytopathological aspects of fruits and vegetables
* Includes an analysis of detection, prevention and control methods for mycotoxigenic fungi and the mycotoxins they produce
* Provides a complete risk assessment and safety evaluation of mycotoxins in perishable produce