Main description:

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

Contents:

1. Aflatoxins: An Introduction

Prof. Dr. Carlos A. F. Oliveira

Department of Food Engineering, School of Animal Sciences and Food Engineering, University of Sao Paulo, Brazil

2. Aflatoxins Biosynthesis

Dr. Carlos Corassin

Department of Food Engineering, School of Animal Sciences and Food Engineering, University of Sao Paulo, Brazil

3. Worldwide Prevalence of Aflatoxins in Food and Feed

Prof. Dr. Yun Yun Gong

School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom

4. Aflatoxins Health Impacts on Infants and Children

Dr. Michael N Routledge

School of Medicine, University of Leeds, Leeds, United Kingdom

5. Aflatoxins Health Impacts on Adults and Elderly

Prof. Dr. Yun Yun Gong

School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom

5. Aflatoxins Health Impacts on Adults and Elderly

Prof. Dr. John Groopman

Bloomberg School of Public Health, Johns Hopkins University, United States of America

6. Regulations for Aflatoxins in Developing and Industrialized Economies

Dr. Khalid Rehman Hakeem

Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah-21589, Saudi Arabia

7. Detection and Quantification of Aflatoxins

Dr. Amir Ismail

Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan

8. Removal of Aflatoxins

Dr. Muhammad Riaz

Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan

9. Physical Decontamination and Degradation of Aflatoxins

Dr. Saeed Akhtar

Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan

10. Chemical Degradation of Aflatoxins

Dr. Paula Alvito

Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, Lisboa, Portugal

11. Biological Decontamination and Degradation of Aflatoxins

Isabelle P. Oswald

Toxalim (Research Center in Food Toxicology), Universite de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France

12. Impact of Climate Change on Aflatoxins Contamination in Food Commodities

Dr. Shinawar Waseem

Department of Food Science, Faculty of Agricultural Sciences, University of the Punjab, Lahore, Pakistan

13. Summary

Dr. Amir Ismail

Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan