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Informationen zum Autor John F. Leslie, Ph.D. is a Professor in the Department of Plant Pathology, Throckmorton Plant Sciences Center, Kansas State University in Manhattan, Kansas. Dr. Antonio F. Logrieco is the Director of Institute of Sciences of Food Production, National Research Council of Italy. He has coordinated various national and international projects dealing with plant pathology and food safety. Klappentext Cereal grain safety from farm to table Mycotoxin Reduction in Grain Chains examines the ways in which food producers, inspectors, and processors can keep our food supply safe. Providing guidance on identification, eradication, and prevention at each stop on the "grain chain?, this book is an invaluable resource for anyone who works with cereal grains. Discussions include breeding and crop management, chemical control, contamination prediction, and more for maize, wheat, sorghum, rice, and other major grains. Relevant and practical in the field, the lab, and on the production floor, this book features critical guidance for every point from farm to table. Zusammenfassung Cereal grain safety from farm to table Mycotoxin Reduction in Grain Chains examines the ways in which food producers! inspectors! and processors can keep our food supply safe. Inhaltsverzeichnis List of Contributors xiii Preface xix Chapter 1 An Introduction to the MycoRed Project 1 Antonio F. Logrieco and Angelo Visconti Part I The Maize Grain Chain 9 Chapter 2 Identification of Toxigenic Aspergillus and Fusarium Species in the Maize Grain Chain 11 Deepak Bhatnagar, Gary Payne, Maren Klich, and John F. Leslie Chapter 3 Determination of Mycotoxins in Maize 26 Gordon S. Shephard Chapter 4 Breeding Maize for Resistance to Mycotoxins 37 Alessandra Lanubile, Valentina Maschietto, and Adriano Marocco Chapter 5 Crop Management Practices to Minimize the Risk of Mycotoxins Contamination in Temperate-Zone Maize 59 Gary Munkvold Chapter 6 Best Stored Maize Management Practices for the Prevention of Mycotoxin Contamination 78 Lakshmikantha H. Channaiah and Dirk E. Maier Chapter 7 Good Food-Processing Techniques: Stability of Mycotoxins in Processed Maize-Based Foods 89 Lloyd B. Bullerman and Andreia Bianchini Chapter 8 Mycotoxin Reduction in Animal Diets 101 Didier Jans, Katia Pedrosa, Dian Schatzmayr, Gérard Bertin, and Bertrand Grenier Chapter 9 Physical and Chemical Methods for Mycotoxin Decontamination in Maize 116 Bertrand Grenier, Ana-Paula Loureiro-Bracarense, John F. Leslie, and Isabelle P. Oswald Chapter 10 Aflatoxin B1 Chemoprevention Strategies in Countries with Frequent Exposure to Mycotoxins 130 Paul C. Turner Part II The Wheat Grain Chain 149 Chapter 11 Identification of Fusarium spp. and Penicillium verrucosum in the Wheat Grain Chain 151 Antonio Moretti, Cees Waalwijk, and Rolf Geisen Chapter 12 Analytical Methods for Mycotoxins in theWheat Chain 169 John Gilbert and Michelangelo Pascale Chapter 13 Breeding for Resistance to Fusarium Head Blight in Wheat 189 Ákos Mesterházy Chapter 14 Good Agricultural and Harvest Practices to Reduce Mycotoxin Contamination inWheat in Temperate Countries 209 Barry J. Jacobsen Chapter 15 Good Management Practices for Minimizing the Risk of Fusarium Head Blight and Mycotoxin Contamination in Nontraditional Warmer Wheat-Growing Areas 220 Etienne Duveiller, Monica Mezzalama, and Anne Legreve Chapter 16 Chemical Control of Fusarium Head Blight of Wheat 232 Ákos Mesterházy Chapter 17 Predicting Mycotoxin Contamination in Wheat 248 Erick de Wolf and Pierce A. Paul Chapter 18 Good Postharvest ...
