Mycotoxins in Food, Feed and Bioweapons. 2009. illus. XVIII, 405 p. gr8vo. Hardcover.

Mycotoxins are a large and varied group of mold secondarymetabolites. They are all produced by fungi and have toxic effects against vertebrates and other organisms, but they are made by different biosynthetic pathways and they have an extremely wide range of pharmacological effects. They span a range of important genera, such as Aspergillus, Fusarium and Penicillium. The book shows new analytical methods for detection; the adoption of an ancient Mexican process for detoxification of aflatoxins, mycotoxin reduction through plant breeding and integrated management practices and an overview of natural aflatoxin inhibitors from medicinal plants. Recent research findings with emphasis on aflatoxins, ochratoxins, selected trichothecenes, and zearalenone are discussed as well as the potential use of mycotoxins as agents of bioterrorism.