Mycotoxins and Food Safety

Biology and Ecology of Mycotoxigenic Aspergillus Species as Related to Economic and Health Concems.- Aspects of the Ecology of Fusarium Toxins in Cereals.- Biology and Ecology of ToxigenicPenicilliumSpecies.- Chemistry and Toxicology of Molds Isolated from Water-Damaged Buildings.- Biological Control of Fusarium Head Blight of Wheat and Deoxynivalenol Levels in Grain Via Use of Microbial Antagonists.- Sampling Wheat for Deoxynivalenol.- Novel Assays and Sensor Platforms for the Detection of Aflatoxins.- Electrospray Mass Spectrometry for Fumonisin Detection and Method Validation.- Recent Advances in Analytical Methodology for CycJopiazonic Acid.- Methods of Analysis for Ochratoxin A.- HPLC Detection of Patulin in Apple Juice with GC/MS Confirmation of Patulin Identity.- Methods for the Determination of Deoxynivalenol and Other Trichothecenes In Foods.- Characterization of Clay-Based Enterosorbents for the Prevention of Aflatoxicosis.- Effect of Processing on Aflatoxin.- Effect of Processing on Deoxynivalenol and Other Trichothecenes.- Effect of Processing on Ochratoxin A (OTA) Content of Coffee.- Stability of Fumonisins in Food Processing.- Effects of Processing on Zearalenone.- Mycotoxins and Fermentation — Beer Production.- Aflatoxin, Hepatitis and Worldwide Liver Cancer Risks.- Risk Assessment of Deoxynivalenol in Food: Concentration Limits, Exposure and Effects.- Risk Assessment of Ochratoxin: Current Views of the European Scientific Committee on Food, the JECFA and the CODEX Committee on Food Additives and Contaminants.- Worldwide Regulations for Mycotoxins.- Economic Changes Imposed by Mycotoxins in Food Grains: Case Study of Deoxynivalenol in Winter Wheat.- U.S. Perspective on Mycotoxin Regulatory Issues.