Overview
- Introduces mycotoxins that are relevant to food safety
- Offers specific and unique information on detection, risk assessment and control approaches in China
- Provides readers with a fundamental grasp of mycotoxin research
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Table of contents (10 chapters)
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Front Matter
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Summary and Prospective
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Front Matter
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Keywords
About this book
This book reviews the latest research on mycotoxins that directly concern food safety, and especially focuses on detection technologies, risk assessment and control strategiescurrently being used in China. Gathering contributions from over 20 respected researchers, the book will benefit graduatestudents, researchers and management groups from various disciplines, including food science and technology, analytical chemistry, plant pathology, public health, etc.
Editors and Affiliations
About the editor
Dr. Wu completed his PhD (1999-2004) in Molecular Plant Pathology at Huazhong Agricultural University, Wuhan, China. Since 1999, he has exclusively focused on risk assessment and control of Fusarium mycotoxin contaminations in foods. In the past five years, hehas published 26 peer-reviewed full-text articles in internationally respected journals, e.g. Analytical Chemistry, Journal of Agricultural and Food Chemistry,and Toxins. He was selected as a Distinguished Young Scientist by the Chinese Institute of Food Science and Technology in 2017.
Moreover, Dr. Wu serves on the editorial board of the journal Food Control; on the Toxin Committee of the Chinese Society for Microbiology, Chinese Society of Microbiology; and is a member of the Food Hygiene, Chinese Preventive Medicine Association. His research areas include (1) risk assessment on co-occurring Fusarium mycotoxin contaminants originating from mycotoxin-producing fungal isolates in foods; (2) elucidation of contamination patterns, regulatory and control mechanisms of mycotoxin production in foods; and (3) establishment and validation of chromatographic approaches (LC-MS/MS) and immunological rapid assays for multi-component mycotoxins in a variety offood matrices.
Bibliographic Information
Book Title: Food Safety & Mycotoxins
Editors: Aibo Wu
DOI: https://doi.org/10.1007/978-981-32-9038-9
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. 2019
Hardcover ISBN: 978-981-32-9037-2Published: 20 November 2019
Softcover ISBN: 978-981-32-9040-2Published: 20 November 2020
eBook ISBN: 978-981-32-9038-9Published: 08 November 2019
Edition Number: 1
Number of Pages: X, 169
Number of Illustrations: 27 b/w illustrations, 33 illustrations in colour
Topics: Food Microbiology, Food Science