Share
Microbial Toxins in Foods and Feeds: Cellular and Molecular Modes of Action
Dowell, V. R. Jr. ; Pohland, A. E. ; Richard, J. L. (Author)
·
Springer
· Paperback
Microbial Toxins in Foods and Feeds: Cellular and Molecular Modes of Action - Dowell, V. R. Jr. ; Pohland, A. E. ; Richard, J. L.
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My Wishlists
Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Monday, July 22 and
Wednesday, August 07.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "Microbial Toxins in Foods and Feeds: Cellular and Molecular Modes of Action"
Although toxigenic fungi have been known since ancient times, modern mycotoxinology probably began with the early work of Joseph Forgacs and his colleagues in the 1950s. This science grew tremendously with the discovery of aflatoxins and aflatoxicoses in the early 1960s, particulorly following the finding of the carcinogenicity of aflatoxins in test animol species. The discovery and identification of new mycotoxins and mycotoxi- coses, development of analytical procedures, attempted measurement of human and animal exposure, evaluation of toxicological effects, estimotiol' of risk due to human exposure, and development of regulatory control programs have been the major research goals over the past 30 years. In recent years there has also been an explosive growth in our knowledge of the metabolites produced by the algae, especially the dinoflagellate-produced toxins, and the transmission of such toxins up, e food chain to reef fish and shellfish. This knowledge has been invalualdl' in understanding and controlling human illness resulting from ingestion of seafood. We are now, for the first time, able to deal with such common seafood-related human diseases as paralytic, neurotoxic and amnesic shellfish and ciguatera poisoning.