Mycotoxin Protocols

A panel of accomplished scientists describe their innovative, cutting-edge methods for determining the levels of mycotoxin contamination in foods and feeds. Almost half the methods presented involve molecular-based immunochemical or immunochemical/chromatographic techniques. The necessary equipment, reagents, and procedures are given in great detail for the analysis of a wide variety of mycotoxins, including aflatoxins, aflatoxin M1, cyclopiazonic acid, ochratoxin A, trichothcenes, moniliformin, fumonisins, zearlenone, Stachybotrys toxins, citrinin, patulin, ergot alkaloids, and Alternaria toxins. General techniques for mycotoxin analysis, sampling procedures for collecting representative test samples, isolation techniques, and techniques for the detection and identification of toxins and impurities are also included. Up-to-date and highly practical, Mycotoxin Protocols provides a comprehensive collection of the latest bioanalytical techniques for evaluating the contamination of mycotoxins in foods and feeds.

David Abramson: Cereal Research Centre, Agriculture and Agri-Food Canada, Winnipeg, Canada Lloyd B. Bullerman: Department of Food Science and Technology, University of Nebraska, Lincoln, NE Fun S. Chu: Food Research Institute and Department of Food Microbiology and Toxicology, University of Wisconsin, WI Richard Dietrich: Institute for Hygiene and Technology of Food of Animal Origin, University of Munich, Germany Joe W. Dorner: National Peanut Research Laboratory, USDA/ARS, Dawson, GA Sylviane Dragacci: EU Community Reference Laboratory for Milk and Milk Products, French Agency for Food Safety, Maisons-Alfort, Cedex, France Robert M. Eppley: Food and Drug Administration, Washington, DC L. Patrick Hart: Department of Plant Pathology, Michigan State University, East Lansing, MI Simon F. Hinkley: Department of Chemistry and Biochemistry, University of Maryland, College Park, MD Bruce B. Jarvis: Department of Chemistry and Biochemistry, University of Maryland, College Park, MD Shriniwas R. Kanhere: Banting Research Centre, Health Canada, Ottawa, Canada Jackson O. Lay, Jr.: National Center for Toxicological Research, Food and Drug Administration, Jefferson, AR Mi-Gyung Lee: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI Gary A. Lombaert: HPB, Health Canada, Winnipeg, Canada Bruce Malone: Trilogy Analytical Laboratory Inc., Beaufort, MO Chris M. Maragos: Mycotoxin Research Unit, USDA/ARS/NCAUR, Peoria, IL Erwin Martlbauer: Institute for Hygiene and Technology of Food of Animal Origin, University of Munich, Germany Celestin Munimbazi: Department of Food Science and Nutrition, Chapman University, Orange, CA Stanley Nesheim: Food and Drug Administration, Washington, DC James J. Pestka: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI Albert E. Pohland: AOAC International, Gaithersburg, MD Elisabeth Schneider: Institute for Hygiene and Technology of Food of Animal Origin, University of Munich, Germany Peter M. Scott: Banting Research Centre, Health Canada, Ottawa, Canada Gordon S. Shephard: PROMEC, Medical Research Council, Tygerberg, South Africa Victor S. Sobolev: National Peanut Research Laboratory, USDA/ARS, Dawson, GA Michael E. Stack: Food and Drug Administration, Washington, DC Yifeng Tang: WHO/Joint Institute for Food Safety and Applied Nutrition, Washington, DC Mary W. Trucksess: Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC Ewald Usleber: Institute for Hygiene and Technology of Food of Animal Origin, University of Munich, Germany Hans P. van Egmond: EU Community Reference Laboratory for Residues, National Institute of Public Health and the Environment, The Netherlands Thomas B. Whitaker: North Carolina State University, USDA/ARS, Raleigh, NC Jon G. Wilkes: National Center for Toxicological Research, Food and Drug Administration, Jefferson, AR Takumi Yoshizawa: Department of Biochemistry and Food, Faculty of Agriculture, Kagawa University, Kagawa, Japan Wanjun Yu: Food Research Institute and Department of Food Microbiology and Toxicology, University of Wisconsin, Madison, WI Qiao-Ping Yuan: Department of Plant Pathology, Michigan State University, East Lansing, MI