Instant Insights: Mycotoxin detection and control

Chapter 1 - Advances in post-harvest detection and control of fungal contamination of cereals: Naresh Magan, Esther Garcia-Cela, Carol Verheecke-Vaessen and Angel Medina, Cranfield University, UK; 1 Introduction2 Factors affecting the activity of spoilage moulds and mycotoxin contamination3 Volatiles as an early indicator of spoilage of stored cereals4 Carbon dioxide monitoring for real-time identification of the risk of spoilage moulds and mycotoxins in stored cereals5 Control strategies to minimise spoilage and mycotoxin contamination of stored grain: monitoring of relative humidity (RH) and temperature andthe use of molecular methods6 Control strategies: hermetic storage of grain and use of natural compounds7 Control strategies: biological control and irradiation techniques8 Control technologies: cold plasma technology and ozone fumigation9 Conclusions10 Where to look for further information11 References
Chapter 2 - Advances in postharvest storage and handling of barley: methods to prevent or reduce mycotoxin contamination: Zhao Jin and Paul Schwarz, North Dakota State University, USA; 1 Introduction2 Postharvest handling and storage operations for barley3 Mycoflora and mycotoxins of barley4 Prevention or decontamination of mycotoxins in barley storage5 Post-storage treatment of barley6 Conclusion and future trends7 Where to look for further information8 References
Chapter 3 - Preventing mycotoxin contamination in groundnut cultivation: David Jordan, Rick Brandenburg and Gary Payne, North Carolina State University, USA; David Hoisington, Nick Magnan and James Rhoads, The University of Georgia, USA; Mumuni Abudulai, Savanna Agricultural Research Institute, Ghana; Koushik Adhikari and Jinru Chen, The University of Georgia, USA; Richard Akromah, William Appaw and William Ellis, Kwame Nkrumah University of Science and Technology, Ghana; Maria Balota and Kumar Mallikarjunan, Virginia Polytechnic Institute and State University, USA; Kenneth Boote and Greg MacDonald, University of Florida, USA; Kira Bowen, Auburn University, USA; Boris Bravo-Ureta and Jeremy Jelliffe, University of Connecticut, USA; Agnes Budu, University of Ghana, Ghana; Hendrix Chalwe, Alice Mweetwa and Munsanda Ngulube, University of Zambia, Zambia; Awere Dankyi and Brandford Mochia, Crops Research Institute, Ghana; Vivian Hoffmann, International Food Policy Research Institute, USA; Amade Muitia, Mozambique Institute of Agricultural Research, Mozambique; Agnes Mwangwela, Lilongwe University of Agriculture and Natural Resources, Malawi; Sam Njoroge, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Malawi; David Okello, National Semi-Arid Resources Research Institute (NaSARRI), Uganda; and Nelson Opoku, University for Development Studies, Ghana; 1 Introduction2 Factors impacting aflatoxin development3 Prediction models for aflatoxin development4 Minimizing aflatoxin contamination5 Aflatoxin contamination during drying, storage and processing6 Challenges in mycotoxin research7 Value chain projects8 Conclusion9 Where to look for further information10 References
Chapter 4 - Mycotoxins in cocoa: causes, detection and control: Mary A. Egbuta, Southern Cross University, Australia; 1 Introduction2 Mycotoxins contaminating cocoa3 Detection of mycotoxins in cocoa4 Controlling mycotoxins in cocoa production5 Conclusion6 Where to look for further information7 References
Chapter 5 - Reusing food waste: the importance of mycotoxin detection and decontamination: F. Ascencio, Centro de Investigaciones Biológicas del Noroeste, Mexico; and T. Sandoval-Contreras, Instituto Tecnológico de Tepic, Mexico; 1 Introduction2 Recycling and reuse of food waste3 Mycotoxins, food production and food waste4 Factors affecting mycotoxin growth5 The problem of masked mycotoxins6 Detection and modeling of mycotoxin contamination7 Processing methods to inactivate mycotoxins8 Biological degradation of mycotoxins and mycotoxin-adsorbing agents9 Where to look for further information10 References