Food Safety & Mycotoxins

1. Front Matter

   Pages i-x

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2. Detection

   1. Front Matter

      Pages 1-1

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   2. Chromogenic Platform-Based Lateral Flow Immunoassay

      • Na Liu, Aibo Wu

      Pages 3-11

   3. Sample Preparation and Chromatographic Analysis

      • Lan Wang, Zheng Yan, Aibo Wu

      Pages 13-29

3. Risk Assessment

   1. Front Matter

      Pages 31-31

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   2. Toxicity Evaluation Using Animal and Cell Models

      • Yunxia Yang, Wenda Wu, Aibo Wu

      Pages 33-64

   3. Risk Assessment and Profiling of Co-occurring Contaminations with Mycotoxins

      • Lan Wang, Aibo Wu

      Pages 65-77

   4. Metabolism of Mycotoxins and the Potential Biomarkers for Risk Assessment

      • Bingxuan Jia, Song Yu, Qinghua Wu, Aibo Wu

      Pages 79-100

4. Control

   1. Front Matter

      Pages 101-101

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   2. Origin of Mycotoxin-Producing Fungal Species

      • Dianzhen Yu, Jianhua Wang, Yan Tang, Dongqiang Hu, Aibo Wu

      Pages 103-112

   3. Enzymes for Degradation of Fusarium Mycotoxins

      • Md Shofiul Azam, Dianzhen Yu, Aibo Wu

      Pages 113-135

   4. Confrontation of Microbes with Mycotoxin-Producing Strains

      • Ye Tian, Aibo Wu

      Pages 137-144

   5. Chemical and Physical Treatments for Reducing Mycotoxin Contaminations

      • Dongqiang Hu, Aibo Wu

      Pages 145-162

5. Summary and Prospective

   1. Front Matter

      Pages 163-163

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   2. Summary and Prospective

      • Aibo Wu

      Pages 165-169

Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production.  


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. 

• Food Safety
• Mycotoxin
• Detection
• Risk assessment
• Control

• Shanghai Institute of Nutrition and Health, Shanghai Institutes for Biological Sciences, University of Chinese Academy of Sciences, Chinese Academy of Sciences, Shanghai, China

  Aibo Wu

Dr. Aibo Wu is currently working as a Professor and Principal Investigator at Shanghai Institute of Nutrition and Health (SINH), Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, Shanghai, China. (2015-present). Previously held positions: (2011-2015) Professor and Associate Professor, Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China. (2005-2010) Associate Professor and Assistant Professor at the School of Life Science and Biotechnology, Shanghai Jiao Tong University, Shanghai, China. (2009-2011, one month per year), Visiting Scientist at Ghent University, UniversitéCatholique de Louvain, Belgium. (2005-2007).


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.

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