Mycotoxins in Fruits and Vegetables

Prof. Rivka Barkai-Golan received her Ph.D in 1956 from the Hebrew University of Jerusalem. She has been a Senior Research Scientist in Postharvest Pathology and Mycology at the Volcani Center, Bet Dagan and a Professor of Postharvest Pathology at the Faculty of Agriculture of the Hebrew University of Jerusalem, where she has been honored a Distinguished Professor.Prof. Barkai-Golan has been a pioneer in the research on ionizing radiation as a means for prolongation of the postharvest life of fruits and vegetables; Chairman of the microbiological Group of the Institute of Technology and Storage of Agricultural Products (1979); Chairman of the Food Technology Committee of the United States - Israel Binational Agricultural Research and Development (BARD) (1984); Chairman of the Steering Committee for Radiation Applications in Agriculture, and a Delegateof the Israeli Ministry of Agriculture for the International Conference on Food Irradiation in Geneva (1988) for the preparation of International Document on the Acceptance, Control and Trade in Irradiated Food.Prof. Barkai-Golan has been the recipient of search grants from BARD (1985, 1987) and from the CDR US-Israel Cooperative Development Research Fund (1988). She has published over 150 scientific papers as well as invited reviews and chapters. She wrote 4 books in the field of postharvest diseases. She was invited to present introductory and review lectures at International Congresses and Workshops, was the organizer and chairman of postharvest sessions in Israel, Wageningen Holland, Pretoria S.A., Caracas Venezuela, Kyoto Japan, Belgerate Italy, and presided over the Third Israeli-Italian Phytopathological Symposium, Tel Aviv (1994). Her current research interests are host-pathogen interactions, non-chemical means for postharvest disease suppression and factors involved in mycotoxin production in harvested fruits and vegetables. Prof. Nachman Paster is an expert in Mycoflora and Mycotoxins of Stored Products and Food, in the Volcani Center and a Professor in the Hebrew University of Jerusalem (HUJ), The Faculty of Agriculture, giving the course on: "Moulds and Mycotoxins in Agricultural Produce and Processed Foods".

1. Risk Assessment and Safety Evaluation of Mycotoxins in Fruits
Paola Battilani, Carlo Barbano, and Antonio Logrieco

2. Economic Aspects of Mycotoxins in Fruits and Vegetables
Mary Ann Dombrink-Kurtzman

3. Regulations and Limits for Mycotoxins in Fruits and Vegetables
H.P. van Egmond and M.A. Jonker

4. Factors Affecting Mycotoxin Production in Fruits
Lauren S. Jackson and Fadwa Al-Taher

5. Diffusion of Mycotoxins in Fruits and Vegetables
Patrizia Restani

6. Aspergillus Mycotoxins
Rivka Barkai-Golan

7. Penicillium Mycotoxins
Rivka Barkai-Golan

8. Alternaria Mycotoxins
Rivka Barkai-Golan

9. Molecular Diversity of Aspergillus and Penicillium Species on Fruits and Vegetables
János Varga, Jos Houbraken, Robert A. Samson, and Jens C. Frisvad

10. Detection of Penicillium, Aspergillus, and Alternaria Species in Fruits and Vegetables
Mary Anne Roshni Amalaradjou and Kumar Venkitanarayanan

11. Detection and Determination of Ochratoxin A in Grape Products
Armando Venâncio

12. Detection and Determination of Patulin in Fruits
Myrna Sabino

13. Detection and Determination of Alternaria Mycotoxins in Fruits and Vegetables
Virginia Fernández Pinto


14. Chemical Control of Mycotoxigenic Fungi
Sonia Marín, Antonio J. Ramos, Vicente Sanchos


15. Physical Control of Mycotoxigenic Fungi
Elazar Fallik

16. Biological Control of Mycotoxigenic Fungi in Fruits
Raffaello Castoria, Sandra A. I. Wright, and Samir Droby

17. Effect of Processing on the Mycotoxin Content in Fruit Juice
Gordon S. Shephard and Hester F. Vismer

18. Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in Wines
Nachman Paster