Instant Insights: Mycotoxin detection and control (eBook)

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 Introduction 2 Factors affecting the activity of spoilage moulds and mycotoxin contamination 3 Volatiles as an early indicator of spoilage of stored cereals 4 Carbon dioxide monitoring for real-time identification of the risk of spoilage moulds and mycotoxins in stored cereals 5 Control strategies to minimise spoilage and mycotoxin contamination of stored grain: monitoring of relative humidity (RH) and temperature and the use of molecular methods 6 Control strategies: hermetic storage of grain and use of natural compounds 7 Control strategies: biological control and irradiation techniques 8 Control technologies: cold plasma technology and ozone fumigation 9 Conclusions 10 Where to look for further information 11 References

Chapter taken from: Maier, D. (ed.), Advances in postharvest management of cereals and grains, Burleigh Dodds Science Publishing, Cambridge, UK, 2020, (ISBN 978 1 78676 352 5)

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 Introduction 2 Postharvest handling and storage operations for barley 3 Mycoflora and mycotoxins of barley 4 Prevention or decontamination of mycotoxins in barley storage 5 Post-storage treatment of barley 6 Conclusion and future trends 7 Where to look for further information 8 References

Chapter taken from: Fox, G. and Li, C. (eds.), Achieving sustainable cultivation of barley, Burleigh Dodds Science Publishing, Cambridge, UK, 2020, (ISBN 978 1 78676 308 2)

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 Introduction 2 Factors impacting aflatoxin development 3 Prediction models for aflatoxin development 4 Minimizing aflatoxin contamination 5 Aflatoxin contamination during drying, storage and processing 6 Challenges in mycotoxin research 7 Value chain projects 8 Conclusion 9 Where to look for further information 10 References

Chapter taken from: Sivasankar, S., Bergvinson, D., Gaur, P., Kumar, S., Beebe, S. and Tamò, M. (eds.), Achieving sustainable cultivation of grain legumes - Volume 2: Improving cultivation of particular grain legumes, Burleigh Dodds Science Publishing, Cambridge, UK, 2018, (ISBN 978 1 78676 140 8)

Chapter 4 - Mycotoxins in cocoa: causes, detection and control: Mary A. Egbuta, Southern Cross University, Australia; 1 Introduction 2 Mycotoxins contaminating cocoa 3 Detection of mycotoxins in cocoa 4 Controlling mycotoxins in cocoa production 5 Conclusion 6 Where to look for further information 7 References

Chapter taken from: Umaharan, P. (ed.), Achieving sustainable cultivation of cocoa, Burleigh Dodds Science Publishing, Cambridge, UK, 2018, (ISBN 978 1 78676 168 2)

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 Introduction 2 Recycling and reuse of food waste 3 Mycotoxins, food production and food waste 4 Factors affecting mycotoxin growth 5 The problem of masked mycotoxins 6 Detection and modeling of mycotoxin contamination 7 Processing methods to inactivate mycotoxins 8 Biological degradation of mycotoxins and mycotoxin-adsorbing agents 9 Where to look for further information 10 References

Chapter taken from: Yahia, E. (ed.), Preventing food losses and waste to achieve food security and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2020, (ISBN 978 1 78676 300 6)